Fudge Ripple Turtle Brownies

1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool. 

2. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. 

3. Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla. 

4. In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan. 

5. Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack. 

6. Meanwhile, in a small saucepan, melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans. 

7. In a small saucepan, melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving. 

8. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.