| | Directions | | Combine flour, cocoa, and salt in small bowl. Beat butter and sugars in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla. Mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter in greased 8-inch square pan. Sprinkle with nuts and white chips. Drizzle with caramel. Beat remaining egg and remaining batter. Stir in chocolate chips. Spread over first layer. Bake at 350° for 30-35 minutes or until center is set. |
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| Ingredients | | - |  | 3/4 cup flour |
| - | | 3/4 cup baking cocoa |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup butter, softened |
| - | | 1/2 cup sugar |
| - | | 1/2 cup brown sugar |
| - | | 3 eggs, divided |
| - | | 2 teaspoons Vanilla |
| - | | 1 cup chopped pecans |
| - | | 3/4 cup white chips |
| - | | 1/2 cup caramel ice cream topping |
| - | | 3/4 cup chocolate chips |
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