- 2 (1 ounce) squares unsweetened chocolate
- 1/3 cup shortening
- 2 eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- FILLING:
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 1/4 cup evaporated milk
- 3/4 cup marshmallow creme
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans
- CARAMEL LAYER:
- 24 caramels
- 1/4 cup whipping cream
- TOPPING:
- 1 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup chopped pecans
- In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Cool slightly. In a mixing bowl, beat eggs and sugar; stir into chocolate mixture. Stir in pecans. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme and vanilla. Add pecans. Spread over top of brownies. Refrigerate until set.
- Combine the caramels and cream in a saucepan. Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Refrigerate until set.
- Melt the chocolate and butterscotch chips; stir until smooth. Stir in pecans; spread over caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares.