1 (17-ounce) package brownie mix with walnuts
3 tablespoons water
12 caramels, unwrapped, quartered
15 caramels, unwrapped
1/3 cup real semi-sweet chocolate chips
1 quart butter pecan ice cream, softened*
1/2 cup chopped pecans, if desired
Heat oven to 350°F. Grease bottom only of 9-inch pie pan. Set aside.
Combine all brownie ingredients except caramels in large bowl; stir until well mixed.
Spread batter into prepared pan. Place caramels pieces evenly over batter; press down lightly. Bake for 33 to 38 minutes or until top is set and toothpick inserted 2 inches from side comes out clean. Score into wedges while warm. Cool completely; cut into wedges.
Meanwhile, combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until smooth. Cool 5 minutes.
To serve, place brownie wedges on individual serving plates. Top with ice cream; drizzle with sauce. Sprinkle with pecans, if desired. Serve warm.
*Substitute vanilla ice cream.
Refrigerate any leftover sauce; reheat before serving.