ECLAIRS

Shells - Melt butter and water in saucepan, bring to a boil and then lower heat. Add flour and salt at once stirring rapidly until mixture pulls away from the side of the pan, into a ball. Remove from heat. Add eggs one at a time, stirring well after each. Beat until mixture is satiny. Drop on ungreased baking sheet, forming each mound into rectangles. Bake at 400 degrees for 40 minutes or until puffed, dry and golden brown. Cool and cut in half length wise. Fill with filling mixture and top with glaze.

Filling - Cook pudding according to directions on package. Cool. Fold with whipped cream.

Glaze - Melt baking chocolate and butter. Add sugar. Mixture will be very dry. Add water a little at a time until mixture is thin enough to pour. Spoon over filled shells.

BROWNIE CARAMEL PECAN BARS

BROWNIE - Heat oven to 350 degrees. Line a 9" square baking pan with foil, extending foil over edges of pan. Grease and flour foil.

In a medium sauce pan, combine sugar, butter, and water. Cook over low hear, stirring constantly until mixture boils. Remove from heat. Immediately, add 1 c Chocolate chips. Stir until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt. Stir into chocolate mixture.

Spread batter into prepared pan. Bake 15-20 minutes or until brownies begin to pull away from sides of pan.

CARAMEL TOPPING - Meanwhile prepare Caramel topping. Unwrap caramels, place in medium microwave safe bowl. Add butter and milk. Microwave on high 1 minute. Stir. Microwave and addition 1-2 minutes, stirring every 30 seconds until caramels are melted and mixture is smooth.

Remove brownies from oven. Immediately and carefully spread with caramel topping. Sprinkle remaining 1 c chocolate chips and pecans. Let brownies cool completely on wire rack, being careful not to disturb chips while soft. Lift out of pan, cut into bars. Makes 16 bars.