14 oz. caramels
1 (14 oz.) can sweetened condensed milk
1 c. plus 1 tbsp. shortening
2 c. sugar
4 eggs
3/4 c. cocoa powder
1/4 c. milk
1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 c. (6 oz.) semi-sweet chocolate chips
1 c. chopped nuts

Preheat oven to 350 degrees. Place caramels and sweetened condensed milk in a heavy saucepan and cook over low heat, stirring often, until caramels are completely melted and mixed with milk.

While caramels are cooking, place shortening in a heavy saucepan and cook over low heat until melted. Remove from heat and set aside to cool.

Beat sugar and eggs and then add cocoa powder, milk, and cooled shortening. Set aside. Sift flour, salt, and baking powder; add to chocolate mixture, beating in well. Stir in chocolate chips and 1/2 cup nuts.

Place 2/3 of the batter in a greased 9x13 inch pan; bake 12 minutes. Remove brownies from oven and pour melted caramels over top. Sprinkle remaining 1/2 cup of nuts over the caramels.

Drop remaining 1/3 of the batter by teaspoonfuls evenly over brownies and, using dampened hands or a knife, smooth out top of batter. (Be careful not to burn your hands on the sides of the hot pan.) Using a knife, cut through brownie batter to marbleize.

Return pan to oven and bake for an additional 25-28 minutes. Remove from oven and cover with aluminum foil for 1 hour. Refrigerate with foil still on for another hour or until cooled. Cut into 1 1/2 x 3 inch bars. Yield: 24 brownies. Each: about 375 calories, 19 g fat, 42 mg cholesterol, 170 mg sodium.