119 oz. triple fudge brownie mix (I used Ghirardelli Triple Fudge)
1(4.4 ounce) extra large Hershey's Milk Chocolate candy bar
1cup(2 sticks) unsalted buttersoftened
2 1/2cupspowdered sugar
1/4cupheavy whipping cream
1Tablespoonheavy whipping cream
Preheat over to 325F degrees. Line 9x13 inch cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
In a large bowl, using an electric or stand mixer, mix both brownie mixes, water, oil, and eggs until combined. Pour brownie mixture into prepared pan. Bake for 40 minutes or until toothpick inserted into the center comes out clean. Let brownies cool before frosting.
MAKE FROSTING: Place milk chocolate candy bar into small bowl. Microwave for 30 seconds intervals, stirring after each interval until the chocolate is melted and smooth. Set aside and allow to cool. Using an electric or stand mixer, cream together butter and powdered sugar together until light and fluffy, scraping the sides of the bowl as needed. Add heavy whipping cream and vanilla extract, and mix until combined. Fold in milk chocolate until fully incorporated into the frosting.
Frost cooled brownies and sprinkle with chopped pecans. Place brownies in the fridge for about an 1 hour.
In microwave, melt the caramels with heavy whipping cream; stir until smooth. Drizzle over brownies. Cut into squares.