2 oz. (2 sqs.) semi-sweet chocolate, chopped
1 oz. (1 sq.) unsweetened chocolate, chopped
1/2 c. butter
3/4 c. flour
3/4 c. sugar
1 tbsp. vanilla
2 eggs
1/2 c. coarsely chopped pecans

Preheat oven to 350 degrees. For bars line 9 inch round cake pan with foil; grease. In medium saucepan over low heat, melt 2 ounces semi-sweet and 1 ounce unsweetened chocolate and 1/2 cup butter, stirring constantly. Cool slightly. Lightly spoon flour into measuring cup; level off. Add flour, sugar, vanilla and eggs; blend well. Pour into prepared pan. Sprinkle nuts over batter. Bake at 350 degrees for 20 to 30 minutes or until set.

TOPPING:

10 vanilla caramels
2 tbsp. milk
1 oz. milk
1 oz. (1 sq.) unsweetened chocolate
3 tsp. butter
2 tsp. light corn syrup

For topping, in small saucepan over low heat, melt caramels and milk, stirring frequently until smooth. Drizzle over bars. In same pan over low heat melt remaining chocolate, butter and corn syrup. Drizzle over caramel. Cool completely, cut into wedges.