1/2 - cup sugar
2 - Tablespoons butter or margarine
2 - Tablespoons water
2 - cups (12-ounces package) Hershey’s Semi-Sweet Chocolate Chips, divided
2 - eggs
1 - teaspoon vanilla extract
2/3 - cup all-purpose flour
1/4 - teaspoon baking soda
1/4 - teaspoon salt
Caramel Topping (recipe below)
1 - cup pecan pieces
Preheat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
In a medium saucepan, combine sugar, butter and water.
Cook over low heat, stirring constantly, until mixture boils.
Remove from heat; immediately add 1 cup chocolate chips, stirring until melted.
Beat in eggs and vanilla until well blended.
Stir together flour, baking soda and salt; stir into chocolate mixture.
Spread batter into prepared pan.
Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan.
Remove brownies from oven and immediately and carefully spread with caramel topping. sprinkle with a few marshmellows.
Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping.
Cool completely in pan on wire rack, being careful not to disturb chips while soft.
Lift out of pan and cut into bars.