Caramel Brownies

Preheat oven to 350 degrees F. Line a 9- by 9-inch metal baking pan with foil; grease foil.

In 2-quart saucepan over low heat, heat caramels and sweetened condensed milk, stirring often, until caramels melt completely and blend with condensed milk.

In heavy 3-quart saucepan over low heat, heat margarine or butter and chocolate, stirring frequently, until melted and smooth. Remove saucepan from heat. With wire whisk or spoon, beat in sugar and eggs until well blended. Stir in flour, vanilla, salt, and walnuts. Spread two-thirds of mixture evenly in pan.

Pour melted caramel mixture over brownie mixture in pan. Spoon remaining brownie mixture over caramel layer.

Bake 45 to 50 minutes until toothpick inserted 2 inches from edge comes out clean. Cool brownies in pan on wire rack.

When cold, use foil to lift brownies out of pan. With serrated knife, cut brownies into 4 strips, then cut each strip crosswise into 4 pieces.