Caramel-Pecan Brownies

Kraft

4 oz. Baker’s unsweetened chocolate

¾ cup butter or margarine

2 cups sugar

4 eggs

1 cup flour

1 pkg. (11 oz.) caramels

1/3 cup whipping cream

1-1/2 cups pecan halves, divided

Note: You will need to unwrap all of those darling individually-wrapped caramels before you start this. But that's ok - you can sneak a couple as a little cooking snack while you're doing it.

Heat oven to 350F.

Line 13x9-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 min. 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.

Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 mins. Or until caramels begin to melt; stir until completely melted. Stir in 1 cup nuts.

The caramel mixture is heavenly by itself. Try a little. 

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 min. or until top is firm to the touch. 

Boom! Done.

Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Be warned that getting it out of the foil takes a lot of time and patience. But it's worth it!

How to store: Store cut brownies in tightly covered container at room temperature.

My Rating: 5/5 "These are without a doubt the best brownies I've ever made. That caramel vein in the middle is no joke. The pecans give everything nice crunch. All flavors complement each other beautifully. It's a little more kitchen labor than you might be used to with brownies, but I promise you won't regret it."