Francine's Texas Cuisine

 

Chocolate Caramel Bars   2 eggs 3/4 cup sugar 3/4 cup firmly packed brown sugar 1/2 cup Miracle Whip or Miracle Whip Light dressing 1 teaspoon vanilla 1 teaspoon baking soda 2 cups flour 14 ounces Kraft caramels 1/4 cup milk 1 cup semi-sweet chocolate chips 1 cup chopped pecans   Heat oven to 350 degrees. Beat eggs, sugars, dressing and vanilla at medium speed with electric mixer; add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13x9 inch baking pan. Bake 12-15 minutes or until lightly browned. Cool 10 minutes. Melt caramels with milk in heavy saucepan over low heat, stirring frequently until smooth. Top crust with caramel mixture; sprinkle with chips and pecans. Spoon reserved 1 cup batter by teaspoonfuls over pecans. Continue baking 12-15 minutes or until lightly browned. Cool; cut into squares.

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