2 eggs
3/4 c. brown sugar
1/2 c. Miracle Whip
1 tsp. vanilla
1 tsp. baking soda
2 c. flour
1 (14 oz.) pkg. Kraft caramels
1/4 c. milk
1 c. chocolate chips
1 c. chopped pecans

Beat eggs, sugar, Miracle Whip and vanilla; add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch pan.

Bake 12 to 15 minutes (at 350°F) or until lightly browned. Cool 10 minutes. Melt caramels with milk over low heat, stirring frequently, until smooth. Top crust with caramel mixture. Sprinkle with chocolate chips and pecans. Spoon reserved 1 cup batter by teaspoonfuls over pecans. Continue baking 12 to 15 minutes, until lightly browned. Cool and cut into squares.