Makes 36

18 individually wrapped round caramels
36 mini fluted foil or paper baking cup liners
1/2 cup butter or margarine
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup  all-purpose flour
1/4 teaspoon salt
36 pecan halves
1 (1.55 ounce) bar milk chocolate, broken into pieces

Preheat oven to 350 degrees F.

Unwrap caramels and cut each horizontally in half.

Line 36 mini muffin cups with fluted liners. (Make sure to use liners in the muffin cups; brownies will stick to pan, even if well greased.)

In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave on HIGH for 1 minute; stir until smooth.

With wire whisk, beat sugar, vanilla extract and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half.

Bake brownie cups 10 to 12 minutes or until brownies are firm when lightly pressed. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

In microwave-safe cup, melt milk chocolate in microwave on HIGH for 45 seconds; stir until smooth. Cool slightly.

Place brownies on wax paper-lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner of bag to make 1/16 inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until brownies are set.

Store brownies in tightly covered container, with wax paper between layers, at room temperature up to 1 week, or in freezer up to 3 months.