30 caramels, unwrapped
1/4 cup milk
2/3 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 tsp. vanilla
2 1/2 cups graham cracker crumbs
1/3 cup flour
1/8 tsp. salt
1 cup milk chocolate chunks (6 oz.)
1 cup pecan halves, coarsely chopped
Line bottom of a 13x9" baking pan with aluminum foil, extending foil about 2" beyond long sides of pan; spray lightly with nonstick cooking spray. In small saucepan, melt caramels with milk over low heat, stirring often until smooth; cool slightly. In large mixer bowl, beat brown sugar, butter, vanilla and egg on medium speed until smooth; add graham cracker crumbs, flour and salt. Continue beating on low speed until crumbly; set aside 1 1/2 cups of mixture. Press remaining crumb mixture into bottom of prepared pan. Sprinkle chocolate chunks and pecans evenly over crust; pour melted caramels over top. Crumble the reserved graham cracker mixture unevenly over the caramel sauce, leaving some of the filling uncovered. Bake in a preheated 350° oven until caramel is bubbling and edges of crust are beginning to brown (20-25 min.); cool completely on wire rack. Remove from pan using the foil to lift out in one piece; cut into bars.
Recipe from Baking Basics and Beyond by Pat Sinclair.