Caramel Pecan Brownies

Still basking in the idea of a new year, I decided to branch out and try a new kind of layered brownie, which has caramel in it. I don't usually do much with caramel, so I didn't know what to expect. This recipe came together rather quickly, and while being refrigerated, was perfectly fine. Once I took them out of the fridge and plated them, they started freaking out on me, and melted. Well, the caramel melted. I know I should've gone back, picked other ones, and taken a more perfect looking picture, but you know what? Sometimes the un-perfectness is what makes it a good shot. Seeing these brownies like this makes me think of melted Twix bars. You see, there's the cookie base, with caramel on top of it. Then, there's a nutty layer with chocolate on top. When you combine all of this into one bite, it's a new kind of Twix. In this recipe from Good Housekeeping: Brownies!, I "mounted the scrumptious components of turtle-shaped candies - pecans, caramel, and chocolate - on a sweet, golden crust."

Caramel Pecan Brownies
*makes 36 bars*

Ingredients:
PASTRY CRUST
1 cup all-purpose flour
1/4 cup granulated sugar
1/8 tsp salt
6 tbsp cold butter, cut into pieces
3 tbsp cold water

CARAMEL PECAN TOPPING
1 1/3 cups packed light brown sugar
1/2 cup heavy cream
1/3 cup light corn syrup
3 tbsp butter
1 tsp distilled white vinegar
1/8 tsp salt
1 tsp vanilla extract
3/4 cup pecans, toasted and chopped
3 oz semisweet chocolate

Directions:
1) Preheat oven to 425F. Grease 9" by 9" metal baking pan. Line pan with foil, extending foil over rim; grease foil.
2) Prepare crust: In medium bowl, with wire whisk, mix flour, granulated sugar, and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle about 3 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With lightly floured hand, press dough evenly onto bottom of prepared pan. With fork, prick dough at 1-inch intervals.
3) Bake until golden (crust may crack slightly during baking), 15 to 20 minutes. Cool completely in pan on wire rack.
4) When crust is cool, prepare topping: In 2-quart saucepan, heat brown sugar, cream, corn syrup, butter, vinegar, and salt to boiling over high heat, stirring occasionally. Reduce heat to medium-low and cook, uncovered, 5 minutes, stirring frequently. Remove from heat. Stir in vanilla until blended and bubbling has subsided, about 20 seconds. Pour hot brown sugar mixture evenly over crust; sprinkle with pecans. Set aside to cool for 1 hour.
5) Place chocolate in 2-cup measuring cup or medium glass bowl. In microwave oven, cook, covered with waxed paper, on High until almost melted, 1 to 2 minutes; stir until smooth. Cool chocolate 5 minutes; drizzle over pecans. Place pan in refrigerator until chocolate has set, about 30 minutes.
6) When set, lift foil, with bar, out of pan; peel foil away from sides. Cut into 6 strips, then cut each strip crosswise into 6 pieces. Store bars in refrigerator.