1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (11 oz.) KRAFT Caramel Bits
1/3 cup whipping cream
2 cups PLANTERS Pecan Halves, divided
Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil. Prepare brownie batter as directed on package; spread half of the batter into prepared pan. Cover remaining batter; set aside.
Bake 20 min. or until top is firm to the touch. Meanwhile, microwave caramel bits and whipping cream in medium microwaveable bowl on HIGH 2 min., stirring every 30 sec. or until caramel bits begin to melt; stir until completely melted. Add 1 cup of the pecans; mix well. Spread over partially baked brownie; top with remaining brownie batter. (Some caramel may peek through batter.) Sprinkle with remaining pecans.
Bake an additional 25 min. or until top is firm to the touch. Cool completely. Use foil handles to lift dessert from pan before cutting to serve. Store in covered container at room temperature.
How to Bake in a Glass Baking Dish
Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25ºF when baking in a glass baking dish instead of a baking pan.
Toasting nuts gives them more flavor. To toast the pecans, spread them in single layer in shallow baking pan. Bake at 350°F for 12 to 15 min. or until lightly toasted, stirring occasionally. Cool completely before using.