Life sometimes just goes better with chocolate, and what could be better than an ooey, gooey, chocolate, caramel, nut brownie?
This is from Baker's chocolate and has been a favorite of mine for years.

4 squares UNSWEETENED BAKING CHOCOLATE
3/4 c. BUTTER (1 1/2 sticks)
2 c. SUGAR
4 EGGS
1 c. FLOUR
1 pkg. (14 oz.) CARAMELS, unwrapped
1/3 c. HEAVY CREAM
2 c. PECANS or WALNUTS, divided
1 pkg. (12 oz.) SEMI-SWEET CHOCOLATE CHIPS

Heat oven to 350 degrees.
Grease foil-lined 13x9-inch baking pan.

Microwave chocolate squares and butter in microwavable bowl on high 2 minutes or until butter is melted.
Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended.
Mix in eggs. Stir in flour.
Spread half of the batter in prepared pan.

Bake 20-25 minutes or until batter is firm to the touch.

Meanwhile, microwave caramels and cream in microwavable bowl on high 3 minutes or until caramels begin to melt.
Whisk until smooth.
Stir in 1 cup of nuts.
Gently spread caramel mixture over brownie batter in pan.
Sprinkle with chocolate chips.

Pour remaining unbaked brownie batter evenly over caramel mixture.
Sprinkle with remaining nuts. (Some caramel mixture may peek through.)

Bake additional 30 minutes.
Cool in pan.
Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles.

Cut into 24 brownies.