1/2 cup butter
2 ounces unsweetened chocolate
1 cup granulated sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup miniature semisweet chocolate pieces
6 1/4-ounce package vanilla caramels
2 tbl milk
Preheat oven to 350 degree F.
Grease a 9X9X2-inch baking pan; set aside. In a medium saucepan, combine butter and chocolate; heat and stir over low heat until melted.
Add granulated sugar, eggs, and vanilla.
Using a wooden spoon, beat lightly just until combined. Stir in flour and the 1/2 cup nuts.
Spread batter in prepared pan.
Sprinkle chocolate pieces over the top.
Bake for 20 minutes.
Cool in pan on a wire rack.
Drizzle brownies with Caramel Topping and sprinkle with additional chopped nuts.
Cool in pan.
Cut into bars.
Caramel Topping: Unwrap all the vanilla caramels in a 6 1/4-ounce package.
In a small saucepan, combine caramels and 2 tablespoons milk.
Cook and stir over medium-low heat until smooth.
Makes: 16 brownies
To Bake Ahead: Bake as directed; do not cut into bars. Cover pan; chill for up to 2 days.