Filling

1 package 14oz. caramels, unwrap caramels

1/2 cup evaporated milk

Brownies

2 cups sugar 1 cup butter

2 teaspoons pure vanilla

4 eggs, slightly beaten

1 1/4 cups all purpose flour

1/4 teaspoon salt

3/4 cup unsweetened baking cocoa

1 package semisweet chocolates (2 cups.)

1 1/2 cups chopped pecans

1 teaspoon oil

Heat oven to 350* and grease a 13x9 baking dish. In a small sauce pan, cook caramels and milk over low heat until caramels are melted and smooth, stirring often.

In a medium saucepan, melt butter over low heat, remove and stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended, then add 1 ½ cups of the chocolate chunks and 1 cup of pecans, spoon and spread batter in baking dish.

Gently and evenly drizzle caramel filling over the batter to prevent large pockets of caramel from reaching the bottom of the brownies. (Caramel can cover the entire surface of the batter. Bake for 35 to 40 minutes or until done.

In a small sauce pan melt remaining ½ cup chocolate chunks with oil over low heat, stirring till smooth. Drizzle over warm brownies and sprinkle with remaining pecans and press in lightly. Cool and refrigerate for 1 and ½ hours or until set. Cut into squares. ENJOY