Turtle Brownies

• 12 cup butter
• 3 ounces unsweetened chocolate, coarsely chopped
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 23 cup all-purpose flour
• 14 teaspoon baking soda
• 1 cup chopped pecans, toasted
• 34 cup semi-sweet chocolate chips
• 20 vanilla caramels, unwrapped
• 1 tablespoon milk

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

butter, chocolate, sugar, eggs, vanilla, flour, baking soda, pecans, semisweet chocolate chips, vanilla caramels, milk

Taken from www.food.com/recipe/turtle-brownies-466778 (may not work)