- 4 squares BAKER'S Unsweetened Baking Chocolate
- 3/4 cup butter or margarine
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 cup chopped PLANTERS Pecans or Walnuts
- 25 KRAFT Caramels
- 2 tablespoons milk
- 1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
- Preheat oven to 350 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
- Place chocolate squares and butter in large microwaveable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in pecans. Spread into prepared pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
- Meanwhile, place caramels and milk in microwaveable bowl. Microwave on HIGH 2-1/2 minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended. Gently spread over brownie in pan; sprinkle with chocolate chunks. Cool in pan on wire rack. Lift brownies from pan, using foil handles. Cut into 36 squares. Store in tightly covered container at room temperature.