Caramel Turtle Brownies

Caramel layer:
2 packages (14 ounce size) (Kraft) caramels - unwrapped
1 12-ounce can evaporated milk
1/2 cup pecans - toasted and chopped

Batter:
3/4 cup unsalted butter
4 ounces semi sweet chocolate - coarsely chopped
2 cups light brown sugar - packed
4 eggs
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For caramel layer, melt caramels and evaporated milk together over low heat, stirring often (5 to 8 minutes). Remove from heat, but keep warm.

Preheat oven to 350 F.

Line a 9 by 13 inch pan with buttered parchment paper. Leave a overlap of 2 inches or so. If you do not have parchment paper, use foil.

For batter, melt butter in a medium saucepan. Remove from heat and stir in chocolate to melt and whisk until smooth. Cool mixture then whisk in brown sugar, eggs, and vanilla. Stir in flour, baking powder and salt.

Spread half of batter in prepared pan. Bake for 12 to 15 minutes. With a metal spatula that has been sprayed with non-stick cooking spray, spread the caramel filling over the baked brownie layer. Sprinkle pecans over this. Spread remaining brownie layer on top. Bake for another 12 to 15 minutes (until top is set).

Cool well then lift entire cake from pan using parchment paper or foil overlap to transport. Chill well (30 to 45 minutes) before cutting into squares or bars.