2 cups flour
1 tsp baking soda
1 tsp. salt
1 cup butter, room temperature
1 cup brown sugar, packed
2 eggs , room temperature
1 1/2 tsp vanilla
1 cup finely chopped , toasted pecans
14 oz. caramels
1/2 cup evaporated milk
Preheat oven to 350 degrees. Grease and line a 9×13 pan with parchment paper.
Sift the flour, salt and baking soda together in a bowl and set aside.
Beat the butter and brown sugar together until creamy. Add eggs and vanilla and beat well until smooth. Gradually add on low speed the flour mixture. Add the toasted pecans.
Spread half the batter into the lined prepared pan. Bake for 8 minutes and allow to cool 5 minutes. Meanwhile, in a non- stick pan add the caramel and evaporated milk over very low heat, melt the caramel and milk until completely smooth.
Reserve 2 tablespoon of the caramel for drizzle, set aside. Pour the remaining caramel over the partially baked batter. Tilt pan to level the caramel. With remaining batter, spoon by tablespoonful of the batter over the top of the caramel. Using a shape knife, swirl the batter and caramel slightly. Return to the oven and bake another 25 minutes or until golden brown. Remove from oven and allow to cool completely. Cut into squares. Reheat reserved 2 tablespoons caramel and drizzle over squares.