Ingredients:
4 sq. unsweetened chocolate
3/4 c. (1 1/2 sticks) butter
2 c. sugar
4 eggs
1 c. flour
1 (14 oz) pkg. caramels (unwrapped)
2 c. pecan halves (divided)
1 (12 oz) pkg. chocolate
chips (optional)
 

Directions:
Preheat oven to 350 degrease. Grease 9 x 13 inch pan.  In saucepan, melt butter and chocolate squares until melted over low heat, stirring until smooth.  Stir sugar into chocolate mixture until blended.  Mix in eggs.  Stir in flour.  Spread 1/2 batter in pan.  Bake 25 minutes, or until firm to touch.  Meanwhile, melt caramels and cream until smooth.  Stir in 1 cup pecans.  Gently spread over brownie batter in pan.  Sprinkle with chocolate chips.  Pour remaining brownie batter over caramel mixture.  Sprinkle with remaining pecans.  Bake additional 30 minutes.  Cool in pan.  Run Knife around edges of pan to loosen.  Cut into 24 pcs.