Chunky Chocolate Caramel Pecan Brownies - cooking recipe

Ingredients

4 ounces unsweetened baking chocolate
3/4 cup butter or 3/4 cup margarine
2 cups sugar
4 eggs
1 cup flour
1 (14 ounce) bag caramels, unwrapped
1/3 cup whipping cream
2 cups pecan halves, divided
1 (12 ounce) package semi-sweet semisweet chocolate chunks, divided

Preparation

Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
(Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
Add the eggs, blend well.
Stir in flour, blend well.
Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
Don't turn the oven off yet!
While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
Microwave on high for about 2 minutes, the caramels should be partially melted.
Stir to help them melt completely.
Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
It's ok if some of the caramel is showing.
Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
Bake for another 30 minutes or until the brownies are firm.
Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
These would make a decadent gift for someone who loves the flavor combination!
You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
Or, depending on your mood, you could hide them and eat them all yourself!