Ingredients:
4 ounces unsweetened baking chocolate
3/4 cup butter or 3/4 cup margarine
2 cups sugar
4 eggs
1 cup flour
14 ounces caramels
1/3 cup heavy cream
2 cups pecans or 2 cups walnuts, divided
12 ounces semi-sweet chocolate chips (optional)
Directions:
Oven to 350 degrees.
Grease foil-lined 13×0″ baking pan.
Microwave chocolate squares and butter in microwavable bowl on high until butter is melted.
Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended.
Mix in eggs.
Stir in flour.
Spread 1/2 of batter in prepared pan.
Bake 25 min.
or unt il batter is firm to the touch.
Meanwhile, microwave caramels and cream in microwavable bowl on high 3 min.
or until caramels begin to melt. Whisk until smooth.
Stir in 1 cup nuts.
Gently spread caramel mixture over brownie batter in pan.
Sprinkle with chocolate chips, if desired.
Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts.
(Some caramel mixture may leak through.) Bake 30 min.
Cool in pan.
run knife around edge of pan to loosen brownies from sides.
Lift from pan using foil as handles.
Cut into bars.
Servings: 24
Time preparation: 0 min.
Time total: 0 min.