Caramallow Brownies

• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
• 3/4 cup butter or margarine
• 2 cups sugar
• 3 eggs, beaten
• 1 cup all-purpose flour
• 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks, divided
• 1-1/2 cups chopped PLANTERS Walnuts, divided
• 1 pkg. (14 oz.) KRAFT Caramels
• 2 Tbsp. water
• 1 cup JET-PUFFED Miniature Marshmallows

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Spray with cooking spray.
4. Cook and stir unsweetened chocolate and butter in large saucepan on low heat 4 to 5 min.
5. or until chocolate is completely melted and mixture is well blended.
6. Remove from heat.
7. Stir in sugar and eggs.
8. Add flour; mix well.
9. Stir in 1 cup each chocolate chunks and nuts.
10. Pour into prepared pan.
11. Bake 22 to 25 min.
12. or until toothpick inserted in center comes out with fudgy crumbs.
13. (Do not overbake.)
14. Meanwhile, cook caramels and water in saucepan on low heat 5 min.
15. or until caramels are completely melted and mixture is well blended, stirring occasionally.
16. Pour caramel mixture over hot brownie; sprinkle with marshmallows, remaining chocolate chunks and nuts.
17. Bake 5 min.
18. Cool completely.
19. Use foil handles to lift brownie from pan before cutting to serve.

s, butter, sugar, eggs, flour, chocolate, walnuts, caramels, water, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/caramallow-brownies-162451.aspx (may not work)