• Preheat over to 325 degrees Fahrenheit. Line a 9x13-inch cake pan with parchment paper and spray with non-stick cooking spray. Set aside.
• In a large bowl, using an electric or stand mixer, whisk the 1 (19-ounce) package milk chocolate brownie mix, 1 (19-ounce) triple fudge brownie mix , ½ cup water, ½ cup vegetable oil, and 2 large eggs until combined.
• Pour the brownie mixture into the prepared pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool before frosting.

Chocolate Frosting

• Place the 1 (4.4-ounce) Hershey's milk chocolate candy bar into a small microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval until the chocolate is melted and smooth. Set aside and allow to cool but not harden.
• Using an electric or stand mixer, whisk the 1 cup softened unsalted butter and 2 ½ cups powdered sugar together until light and fluffy, scraping the sides of the bowl as needed. Add ¼ cup heavy whipping cream and ½ teaspoon vanilla extract, and mix until combined. Fold in the melted milk chocolate until fully incorporated.
• Frost the cooled brownies and sprinkle them with ½ cup chopped pecans. Place the brownies in the fridge for about an hour.

Caramel Topping:

• Add the 12 soft caramels and 1 tablespoon heavy whipping cream to a microwave-safe dish and heat in 30-second intervals, stirring after each interval until the caramel is smooth and melted.
• Pour the caramel over the brownies and let it set before cutting and serving.