---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Caramel Chews
  Categories: Cookies
       Yield: 54 servings
  
            Cookie base:
       4 oz Unsweetened chocolate
     3/4 c  Butter
   1 3/4 c  Brown sugar; packed
     1/2 ts Salt
       2 ts Vanilla
       2    Eggs; lightly beaten
   1 1/2 c  Flour
            Caramel topping:
   1 1/3 c  Brown sugar; packed
     3/4 c  Whipping cream
     3/4 c  Light corn syrup
     1/3 c  Butter
     1/8 ts Salt
       2 ts Vanilla
   1 1/2 c  Pecans, toasted; chopped
            Chocolate glaze:
       2 oz Semisweet chocolate
            Coarsely chopped
       1 tb Whipping cream
       1 ts Vanilla
  
   Recipe by: The Joy of Cookies
      DESCRIPTION:  A brownie-style base topped with a gooey, nut-laden
   caramel, all topped with more chocolate.
   
      Preheat oven to 350. Butter a 9x13 pan. COOKIE BASE: In a heavy saucepan
   over low heat, warm chocolate and butter, stirring often, until just melted
   and smooth. Do not beat mixture more than necessary. Remove from heat, add
   brown sugar and salt, and beat by hand until smooth. Stir in vanilla and
   eggs. Add flour in 1/2 c increments, blending by hand after each addition.
   Spread evenly in buttered pan. Bake 25-30 minutes, or until toothpick
   inserted in center comes out clean. Cool on rack one hour.
        CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients
   except vanilla. Cook over med-high heat, stiring occasionally, until
   mixture reaches 230 degrees on a candy thermometer or forms a 2-inch thread
   when dropped from a spoon---about 25 minutes. Immediately remove from heat,
   stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let
   stand until cool.
        CHOCOLATE GLAZE: Combine chocolate and cream in saucepan. Warm over
   low heat, stirring constantly, until chocolate is melted and smooth. Remove
   from heat, stir in vanilla. Drizzle over caramel in lacy pattern. Let
   chocolate set before cutting into 54 bars, about 1“x2”. Store airtight at
   room temp for 10 days.
  
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