Chocolate Caramel Fudge Brownies

Ingredients

• 1 cup butter
• 2 cups sugar
• 2 teaspoons vanilla
• 4 eggs, slightly beaten
• 1 1/4 cups all-purpose flour
• 3/4 cup unsweetened baking cocoa
• 1/4 teaspoon salt
• 1 package (11.5 or 12 oz) semisweet chocolate chunks or chocolate chips (2 cups)
• 1 1/2 cups chopped pecans
• 1 teaspoon oil
• 14 oz (390 grams) caramels, unwrapped

Directions

1. Heat oven to 350°F. Line a 13x9-inch pan with parchment paper, leaving about 1 inch hanging of the sides.
2. a small saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
3. In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
4. Gently and evenly drizzle caramel over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
5. Bake 35 to 40 minutes or until set.
6. In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly.
7. Cool for 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving