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1
Heat oven to 350F.
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2
Line 13x9-inch baking pan with aluminum foil, extending foil over edges.
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3
Grease foil; set aside.
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4
Combine sugar, flour, cocoa and salt in medium bowl.
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5
Stir in butter, eggs and vanilla; mix well.
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6
Spread batter into prepared pan.
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7
Arrange pecan halves evenly on batter (6 rows crosswise and 6 rows lengthwise).
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8
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
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9
Place caramel topping in small microwave-safe bowl.
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10
Microwave on HIGH (100% power) until hot and bubbly (1 to 2 minutes).
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11
Stir chopped pecans into caramel topping.
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12
Spread evenly over hot bars.
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13
Place fudge topping in another small microwave-safe bowl.
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14
Microwave on HIGH(100% power) until hot (about 1 minute).
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15
Drizzle fudge topping over caramel-pecan mixture.
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16
Cool completely.
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17
Refrigerate until firm (1 hour).
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18
Lift bars out of pan using foil ends; cut into bars.
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19
Serve bars at room temperature.
