Caramel Cream Brownies

1 Cup Butter
4 Squares unsweetened Chocolate
2 Cups Sugar
4 Eggs
1 Cup Flour
1 tsp Vanilla
1/2 tsp salt
1 TB margerine
1 Cup Nuts (optional)
26 pieces Caramel Cream Candies
1/4 Cup Evaporated Milk

Combine Chocholate and butter and melt over low heat. Cool slightly.
Beat eggs, sugar and salt for 5 minutes or until smooth.
Add two mixtures together and add flour.
Pour 1/2 of mix into pan and bake 10 minutes at 350 degrees.
Melt caramel candies, margerine and milk together.
Spread 1/2 over cooked brownie. Then pour remaining uncooked brownie
Over caramel mixture and swirl in remaining brownie.

Bake 10 more minutes at 350 degrees.