Pecans and caramel elevate these gooey, fudgy bars.
If the name doesn’t win you over, the taste will.
Using premade caramel candies is our secret for ensuring that your caramel will work every time.

Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
For longer storage, freeze for up to three months.
Bring to room temperature or warm in the microwave before serving.
can), divided
60individual caramel candies(such as Kraft; from 2 [11-oz.]

Credit:Caitlin Bensel; Food Stylist: Torie Cox
), unwrapped
1/2tsp.kosher salt
3/4cupsemisweet chocolate chips(from 1 [10-oz.]
Lightly coat a 9-inch square baking pan with cooking spray.
Line bottom and sides of pan with parchment paper, leaving a 1-inch overhang on all sides.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Coat parchment with cooking spray; set aside.
Press about 1 1/2 cups of the brownie mixture into an even layer in prepared pan.
Let cool 10 minutes.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in salt until combined.
Pour caramel sauce evenly over baked brownie layer.
Sprinkle with 1/2 cup of the chocolate chips.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Crumble and sprinkle remaining brownie batter evenly over caramel and chocolate (there will be caramel showing).
Sprinkle evenly with remaining 1/4 cup each pecans and chocolate chips.
Sprinkle with flaky sea salt, if desired.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let cool to room temperature on a wire rack, about 1 hour, 30 minutes.
Cover with plastic wrap, and chill until firm, about 1 hour.
Using excess parchment as handles, remove brownies from pan; cut into squares.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store in an airtight container in refrigerator up to 2 weeks.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox