1 (10 ¼-oz) packet fudge brownie mix
1/3 cup light stick butter, melted
1 large egg
2 tablespoon water
10 traditional caramels (such as Kraft), unwrapped
1 ½ teaspoon fat-free milk
½ cup pecan halves, toasted and coarsely chopped
¼ cup mini-semisweet chocolate chips
1) Preheat oven to 350 degrees F. Line 8-inch square baking pan with nonstick foil, allowing foil to extend 2 inches over rim of pan.
2) Whisk brownie mix, melted butter, egg and water in a medium bowl until blended (small lumps are OK). Scrape batter into prepared pan and spread evenly. Bake until toothpick inserted into center comes out with moist crumbs clinging, 15 minutes. Transfer to rack.
3) Combine caramels and milk small microwaveable bowl. Microwave on High until caramels are melted, 1 minute. Stir until smooth. Pour caramel mixture over hot brownie; spread evenly to cover. Sprinkle top evenly with chocolate chips. Let stand until chips melt, 10-12 minutes. Gently spread melted chips into caramel to marbleize. Cool completely. Lift brownies from pan using foil as handles; cut into 24 bars. Cover and chill in airtight container with wax paper between layers up to 1 week.