4 sq. Baker’s unsweetened baking chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz caramels
1/3 cup heavy cream
2 cups pecans, chopped
12 oz. semi sweet chocolate bits

Preheat oven to 350. Grease a foil lined 9×13 pan Microwave chocolate & butter on high 2 min. Stir until chocolate is completely melted Stir sugar into chocolate mixture. Blend in eggs Stir in flour, spread 1/2 batter in pan Bake 25 minutes Meanwhile, microwave caramels and cream 3 minutes on high Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with choc chips if desired. Pour remaining brownie batter over caramel mixture, sprinkle with remaining nuts. (some caramel mixture may peak through) Bake an additional 30 minutes. Cool pan. Run knife around edges of pan to loosen brownies from sides. Lift from pan using foil for handles. Cut into 24 fudgy brownies.