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1
Preheat oven to 350F (180C).
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2
Butter a 9x13 pan.
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3
COOKIE BASE: In a heavy saucepan over low heat, warm chocolate and butter, stirring often, until just melted and smooth.
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4
Do not beat mixture more than necessary.
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5
Remove from heat, add brown sugar and salt, and beat by hand until smooth.
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6
Stir in vanilla and eggs.
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7
Add flour in 1/2 cup increments, blending by hand after each addition.
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8
Spread evenly in buttered pan.
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9
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean.
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10
Cool on rack one hour.
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11
CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients except vanilla.
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12
Cook over med-high heat, stiring occasionally, until mixture reaches 230 degrees on a candy thermometer or forms a 2-inch thread when dropped from a spoon---about 25 minutes.
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13
Immediately remove from heat, stir in vanilla and nuts.
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14
Spread hot caramel evenly over cookie base.
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15
Let stand until cool.
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16
CHOCOLATE GLAZE: Combine chocolate and cream in saucepan.
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17
Warm over low heat, stirring constantly, until chocolate is melted and smooth.
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18
Remove from heat, stir in vanilla.
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19
Drizzle over caramel in lacy pattern.
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20
Let chocolate set before cutting into 54 bars, about 1 x 2 inch.
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21
Store airtight at room temp for 10 days.
