2/3 c. butter
1/2 c. brown sugar
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 2/3 cup butter and brown sugar until light and fluffy. Add flour; mix well. Press onto bottom of 9 x 13 inch baking pan. Bake at 375 degrees for 15 minutes. Melt caramels with 1/4 cup butter and water in saucepan over low heat; stir occasionally until smooth.

Combine eggs, sugar, vanilla and salt. Gradually add caramel sauce, mix well. Stir in nuts. Pour over crust; bake 15 minutes more. Cool and cut.