Preheat oven to 350°F. Spray a 9x9 inch pan with cooking spray or line with foil and spray for easy removal.

Add unsweetened baking chocolate, 2 ounces semi-sweet baking chocolate, and ¾ cup unsalted butter to a large microwave-safe bowl. Heat in 30-second increments, stirring in between, until melted and smooth.

Stir in sugar, then eggs one at a time. Mix in vanilla and cocoa powder. Gently fold in flour and salt.

Add chopped pecans and ¾ cup caramel bits into batter. Pour into prepared pan. Bake for 23-28 minutes until a toothpick inserted 1 inch from the center has a few crumbs.

Cool brownies completely at room temperature. Melt remaining semi-sweet chocolate and 1 tablespoon of butter. Drizzle over cooled brownies. Melt remaining caramel bits with milk and spoon over chocolate drizzle. Top with pecan halves. Let set.

Cut into 16 bars. Store in an airtight container at room temperature.