Pecan Caramel Brownie Cups

18 individually wrapped round caramels

36 mini fluted foil or paper baking cup liners

1/2 cup butter or margarine

3 oz unsweetened chocolate, chopped

1 cup sugar

1 tsp vanilla extract

2 large eggs

1/2 cup all purpose flour

1/4 tsp salt

36 pecan halves

1 bar (1.55 oz) milk chocolate, broken into pieces

Preheat oven to 350 degrees. Unwrap caramels and cut each horizontally in half.

Line 36 mini muffin pan cups with fluted foil or paper liners. (Make sure to use liners,

brownies will stick to pan, even if well greased.) In large microwave safe bowl,

melt butter with unsweetened chocolate in microwave oven to HIgh 1 minute;

stir until smooth. With wire whisk, beat sugar, vanilla, and eggs into melted chocolate

mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded

measuring teaspoons into prepared muffin pan cups. Top each with a caramel half

and a pecan half. Bake brownie cups 10-12 minutes or until brownies are firm when

lightly pressed. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool

completely. In microwave safe cup, melt milk chocolate in microwave open on High 45 seconds;

stir until smooth. Cool slightly. Place brownies on waxed paper lined cookie sheet.

Pour milk chocolate into small self sealing plastic bag. Snip 1 corner of bag to make a 1/16 inch

opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set.

Store brownies in tightly covered container, with waxed paper between layers, at room temperature

up to 1 week or in freezer up to 3 months.