FUDGY CARAMEL WEDGES
Source: Arizona State Fair Blue Ribbon Recipes

2 oz. (2 squares) semisweet chocolate, chopped
1 oz. (1 square) unsweetened chocolate, chopped
1/2 cup butter or margarine
3/4 cup flour
3/4 cup sugar
2 eggs
1 Tbsp. vanilla
1/2 coarsely chopped pecans

Heat oven to 325 degrees. Line 6" round cake pan wil foil; grease. In medium saucepan over low heat, melt semisweet chocolate, unsweetened chocolate and margarine, stirring constantly. Cool slightly. Lightly spoon flour into measuring cup; level off. Combine flour, sugar, vanilla, eggs and chocolate mixture; blend well. Pour into prepared pan. Sprinkle nuts over batter. Bake at 325 for 20 to 30 minutes or until set.

Topping:

10 vanilla caramels
2 Tbsp. milk
1/2 oz. (1/2 square) unsweetened chocolate, chopped
2 tsp. margarine or butter
1 tsp. light corn syrup

In small saucepan over low heat, melt caramels and milk, stirring frequently rnil smooth. Drizzle over over bars. In same saucepan over low heat, melt unsweetened chocolate, margarine and corn syrup. Drizzle over over bars. Cool completely; cut into wedges. 12 to 16 servings