Butterscotch Pecan Brownies

• 2 ounces unsweetened chocolate
• 1/3 cup shortening
• 2 large eggs, room temperature
• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/4 cup butter, cubed
• 1/2 cup sugar
• 1/4 cup evaporated milk
• 3/4 cup marshmallow creme
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans
• 24 caramels
• 1/4 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup chopped pecans

1. In a microwave-safe large bowl, melt chocolate and shortening; stir until smooth. Cool slightly. In a small bowl, beat eggs and sugar until blended. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in pecans.
2. Spread into a greased
3. . Bake at 350u0b0 for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. 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 until smooth. Add pecans. Spread over top of brownies. Chill until set.
5. In a small saucepan, combine caramels and cream. Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Chill until set.
6. In a microwave-safe bowl, melt the chocolate and butterscotch chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in pecans; spread over caramel layer. Refrigerate for at least 4 hours or overnight.
7. Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares.

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Taken from www.tasteofhome.com/recipes/butterscotch-pecan-brownies/ (may not work)