Brownie Caramel Pecan Bars

1/2 cup sugar
2 TBS butter
2 TBS water
2 cups chocolate chips
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/4 tsp salt
Caramel topping
1 cup pecan pieces
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25 caramels
2 TBS milk
1/4 cup butter
Heat oven to 350. Line 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil. In medium sauce pan, combine sugar, butter, and water; cook over low heat, stirring constantly, until mixture boils. Remove from heat. Immediately add 1 cup chocolate chips; stir until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt. Stir into chocolate mixture. Spread batter into prepared pan. Bake 15-20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare caramel topping. Remove brownies from oven. Immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan. Cut into bars.

CARAMEL TOPPING: Remove wrappers from 25 caramels. In medium microwave-safe bowl, place ¼ cup butter, caramels, and 2 TBS milk. Microwave at high 1 minute; stir. Microwave an additional 1-2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.