Bars:

• 2 C. sugar
• 1 1/2 C. flour
• 2/3 C. cocoa
• 1/2 tsp. salt
• 1 C. butter, melted
• 3 eggs
• 2 tsp. vanilla
• 36 pecan halves
  
  Topping:
  
• 1/3 C. caramel ice cream topping or caramel apple dip
• 1/3 C. chopped pecans
• 3 T. hot fudge ice cream topping

Heat oven to 350º

Combine sugar, flour, cocoa and salt in a medium bowl. Stir in butter, eggs and vanilla; mix well.

Spread batter into greased 13 x 9 inch baking pan. Arrange pecan halves evenly on batter (6 rows across and 6 rows lengthwise). Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

Place caramel topping in a small microwave-safe bowl. Microwave on high until hot and bubbly, 1-2 minutes.

Stir chopped pecans into caramel dip. Spread evenly over hot bars.

Place fudge topping in another small microwave-safe bowl and microwave on high until hot, about 1 minute. Drizzle fudge topping over caramel pecan mixture.

Cool completely. Cut into bars

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