Directions (continued)

• until smooth. Cool slightly. In a small bowl, beat eggs and sugar
• until blended. Combine the flour, baking powder and salt; gradually
• add to chocolate mixture. Stir in pecans.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
• 18-20 minutes or until a toothpick inserted near the center comes
• out clean. Cool on a wire rack.
• For filling, melt butter in a heavy saucepan over medium heat. Add
• sugar and milk; bring to a gentle boil. Reduce heat to medium-low;
• boil and stir for 5 minutes. Remove from the heat; stir in
• marshmallow creme and vanilla until smooth. Add pecans. Spread over
• top of brownies. Chill until set.
• In a small saucepan, combine caramels and cream. Cook and stir over
• low heat until melted and smooth; cook and stir 4 minutes longer.
• Spread over filling. Chill until set.
• In a microwave-safe bowl, melt the chocolate and butterscotch chips
• at 70% power for 1 minute; stir. Microwave at additional 10- to
• 20-second intervals, stirring until smooth. Stir in pecans; spread
• over caramel layer. Refrigerate for at least 4 hours or overnight.
• Remove from the refrigerator 20 minutes before cutting. Cut into
• 1-in. squares. Yield: about 8 dozen.