Outrageous Caramel-Fudge Brownies
 
1 bag (14 ounces) caramels, unwrapped
1/2 cup evaporated milk
1 cup butter or regular margarine
2 cups sugar
2 tsp vanilla
4 eggs, slightly beaten
1 1/4 cups flour
3/4 cup baking cocoa
1/4 tsp salt
1 bag (11.5 or 12 ounces) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped pecans
1 tsp vegetable oil
 
Heat oven to 350 F.  Grease bottom and sides of a 13 x 9 inch baking dish.  Use shortening or cooking spray.  Heat the caramels and evaporated milk in a 3 quart saucepan over very low heat, stirring often, until caramels are melted and smooth.   Melt the butter in a 2 quart saucepan over very low heat.  Remove from heat. (Here I transfer the mixture to a mixing bowl).  Stir in the sugar, vanilla, and eggs until well blended.  Stir in the flour, cocoa, and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans.  Spread evenly in the prepared baking dish.  Gently and evenly drizzle melted caramel over the batter; preventing large pockets of caramel and also preventing the caramel from reaching the bottom of the bars.  The caramel can cover the entire surface of the batter. Bake for 35 to 40 minutes or until set. Heat remaining 1/2 cup of the chocolate chunks and the oil in a 1 quart saucepan over low heat.  Stir often until smooth. 
Drizzle over the warm brownies.

 Sprinkle with the remaining 1/2 cups pecans. Press down lightly.  Cool for 20 minutes. Refrigerate for about 1 1/2 hours or until the chocolate is set.  For brownies, cut  into 6 rows by 4 rows.  If the brownies are kept in the refrigerator longer than 1 1/2 hours; let them stand at room temperature for about 20 to 30 minutes before serving. 

Yield: About 2 dozen brownies