1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12 oz pkg) semi-sweet chocolate chips
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Caramel topping (recipe follows)
1 cup pecan pieces
Heat oven to 350°. Grease and flour a 9-inch square baking pan. (Or line pan with foil, extending foil over edges of pan. Grease and flour foil.)
Combine sugar, butter and water in medium saucepan. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Immediately add 1 cup chocolate chips; stir 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. Meanwhile, prepare Caramel Topping. Remove brownies from oven; immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. If you used foil, lift out of pan and cut bars or just cut and serve.
Remove wrappers from 25 caramels candies. Combine 2 tablespoons butter or margarine, caramels and 1/2 tablespoon milk in medium microwave-safe bowl. Microwave at high for 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.
**Recipe adapted from Best Loved Hershey's Recipes Cookbook