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Heat oven to 350º (if using dark or nonstick pan, heat oven to 325º) Grease bottom and side of 10 inch springform pan with shortening.  In medium bowl, stir brownie mix, water, oil and 3 eggs until well blended.  Stir in chocolate chips.  Spread in pan.

Bake 50 to 60 minutes or until puffed in center and a toothpick inserted near center comes out clean.  Cool completely, about 1 hour.

Topping

In 1 quart saucepan, heat ½ cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted.  Stir small amount of hot mixture into beaten egg, then stir egg back into mixture in suacepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened.
Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.

Run metal spatula around side of pan to loosen dessert; remove side of pan.  Transfer dessert on pan base to serving plate. 

Whipped Topping

In chilled small bowl, beat ¾ cup whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff peaks form.  Spoon Whipped cream in dollops around the edge of the dessert. Cut in wedges to serve!!

Try these!

Replace pecans with broken Heath Candy Bar
Replace pecans with broken Candy Canes
Use ice cream instead of Whipped Topping

Copyright 2004 by Judy White. Judy is an author of many Native American and Genealogy websites on the web.

If you Want Breakfast in Bed, Sleep in the Kitchen!!