Categories: brownies, cupcakes, muffins

Ingredients

• 4 oz. Baker's unsweetened chocolate
• 1/4 cup butter
• 2 cups sugar
• 4 eggs
• 1 cup flour
• 1 pkg. (13 oz.) Kraft caramels
• 1/3 cup whipping cream
• 1 1/2 cups pecan halves, divided

Directions

1. Heat oven to 350 degrees. Line 113 × 9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until bl25 minutes or until blended. Spread half the batter into the bottom of prepared pan.
2. Bake 25 minutes or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on high 2 minutes or until caramels begin to melt, stir until completely melted. Stir in 1 cup nuts.
3. Spread caramel mixture over brownie layer in pan, cover with remaining brownie batter. (Some caramel batter may peak 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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