Categories: cookie bars

Ingredients

• 4 oz. Baker's unsweetened chocolate
• 3/4 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 1 cup flour
• 1 pkg. (11 oz.) Kraft caramels
• 1/3 cup whipping cream
• 1 1/2 cups Planter's pecan halves, divided

Directions

1. Preheat oven to 350 degrees.
2. Line a 13 x9 inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
3. Microwave chocolate and butter in a large microwave safe bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until blended. Spread half the batter onto bottom of prepared pan.
4. Bake 25 minutes, or until top is firm to touch. Meanwhile, microwave caramels and cream in medium size bowl on high for 2 minutes, or until caramel begins to melt; stir until completely melted. Stir in nuts.
5. Spread caramel mixture over brownie layer in pan, cover with remaining brownie batter. (Some caramel mixture may peek through). Sprinkle with remaining nuts. Bake 30 minutes, or until top is firm to touch. Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

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