Preheat oven to 325°F. Spray an 8” square pan with non-stick cooking spray.

In a medium bowl, whisk eggs together, add in oil and water until combined. Gently stir in brownie mix until well blended.

Use a spatula to fold in 3/4 cups of the pecans. Pour batter into the pan and use a spatula to spread evenly. Bake for 22-24 min., or until toothpick comes out clean.

Allow brownies to cool completely. Combine caramel and half-and-half in a small sauce pan and melt over medium heat, whisking occasionally.

Once brownies have cooled, remove from pan. Use a skewer or a toothpick to poke holes across the top.

Pour caramel in the center of the brownie and use a spatula to spread to the edges. Caramel will seep through the holes into the brownie. Top with the remaining pecans and press lightly to set them into the caramel.

Microwave the chocolate chips in 10 second increments until fully melted. Use a fork to drizzle the chocolate over the surface of the brownies.

Refrigerate 20-30 min. to set before cutting into rectangular bars.