Instructions: Instructions: Heat oven to 350 F. Combine sugar, flour, cocoa and salt in medium bowl. Stir in butter, eggs and vanilla; mix well.

Spread batter into greased 13x9-inch baking pan. Arrange pecan halves evenly on batter (6 rows crosswise and 6 rows lengthwise). Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.

Place caramel topping in small microwave-safe bowl. Microwave on HIGH until hot and bubbly (1 to 2 minutes). Stir chopped pecans into caramel dip. Spread evenly over hot bars.

Place fudge topping in another small microwave-safe bowl. Microwave on HIGH until hot (about 1 minute). Drizzle fudge topping over caramel-pecan mixture. Cool completely. Cut into bars.

*or caramel apple dip

TIP: Refrigerate bars about 1 hour for easier cutting. Serve at room temperature.

Yield: 36 bars

Preparation 20 min. Baking 25 min.

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