Turtle Brownies

Directions

1. 1
   In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth.
2. 2
   Remove from heat; cool.
3. 3
   Preheat oven to 350; line an 8x 8 inch baking pan with foil, extending foil over edges of pan.
4. 4
   Grease foil; set pan aside.
5. 5
   Stir the sugar into the cooled chocolate mixture in saucepan.
6. 6
   Add the eggs, one at a time, beating with a wooden spoon just until combined; stir in vanilla.
7. 7
   In a small bowl, stir together the flour and baking soda.
8. 8
   Add flour mixture to chocolate mixture, stirring just until combined.
9. 9
   Stir in 1/2 cup of pecans and 1/2 cup of chocolate chips.
10. 10
    Spread batter evenly in prepared pan; bake for 30 minutes.
11. 11
    Cool in pan on wire rack.
12. 12
    Meanwhile, in a small saucepan, stir caramels and milk over med-low heat until melted and smooth.
13. 13
    Spread mixture over cooled brownies; sprinkle top with remaining 1/2 cup pecans.
14. 14
    In a saucepan, melt the remaining 1/4 cup chocolate chips over low heat, stirring constantly until melted and smooth.
15. 15
    Drizzle chocolate over top of brownies.
16. 16
    Let stand for 2 hours before serving.
17. 17
    Using edges of foil, lift the brownies out of the pan; cut into bars just before serving.
18. 18
    To store-cover pan of brownies; place pan in refrigerator for up to 3 days; before serving, let brownies stand at room temperature for 30 minutes.