2/3 c. butter
1/2 c. brown sugar, packed
1 1/2 c. flour
28 Kraft caramels
1/4 c. butter
1/4 c. water
2 eggs, slightly beaten
1/4 c. granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 c. chopped pecans

Cream butter and brown sugar until light and fluffy. Add flour; mix well. Press onto bottom of 13"x9" cake pan. Bake at 375 degrees for 15 minutes.