• 1 14 oz. bag caramels, unwrapped
• 1/2 C. evaporated milk
• 1 C. butter or regular margarine
• 2 C. sugar
• 2 tsp. vanilla
• 4 eggs, slightly beaten
• 1 1/4 C. flour
• 3/4 C. baking cocoa
• 1/4 tsp. salt
• 1 11 1/2 oz. bag semisweet chocolate chunks (2 C.)
• 1 1/2 C. chopped pecans
• 1 tsp. vegetable oil

Heat oven to 350 degrees. Grease bottom and sides of a 13x9-inch baking dish. Use shortening or cooking spray. Heat the caramels and evaporated milk in a 3 quart saucepan over very low heat, stirring often, until caramels are melted and smooth. Melt the butter in a 2 quart saucepan over very low heat. Remove from heat. (Here I transfer the mixture to a mixing bowl).

Stir in the sugar, vanilla, and eggs until well blended. Stir in the flour, cocoa, and salt. Stir in 1 1/2 C. of the chocolate chunks and 1 C. of the pecans. Spread evenly in the prepared baking dish. Gently and evenly drizzle melted caramel over the batter; preventing large pockets of caramel and also preventing the caramel from reaching the bottom of the bars. The caramel can cover the entire surface of the batter.

Bake for 35-40 minutes or until set. Heat remaining 1/2 C. of the chocolate chunks and the oil in a 1 quart saucepan over low heat. Stir often until smooth. Drizzle over the warm brownies. Sprinkle with the remaining 1/2 C. pecans. Press down lightly. Cool for 20 minutes. Refrigerate for about 1 1/2 hours or until the chocolate is set. For brownies, cut into 6 rows by 4 rows. If the brownies are kept in the refrigerator longer than 1 1/2 hours; let them stand at room temperature for about 20-30 minutes before serving.

Yield: about 2 dozen brownies

From: Jessica