1Toast the pecans, dark, without scorching. I just put them on a tray in the toaster oven -- but don't forget they're in there!
2Prepare your baking dish with food release spray. I used a deep 9" square silicone, but you could also use a regular 11x7". Set aside.
3Follow the directions for your blondie mix, enough for a 13x9" pan. Mine called for the eggs, oil, and water (I subbed milk) which I listed above. I beat everything together with a mixer, then stirred in the raisins and chocolate chips.
4Spread half the batter into your baking dish. Bake 10 minutes at 350*.
5While the batter is in the oven, put caramel sauce, nut butter, and kosher salt in a microwave-safe bowl, and heat until bubbly. Stir to combine.
6After 1o minutes, remove the dish from the oven. Distribute the toasted pecans over the partially cooked batter. Then the caramel sauce mixture. Sprinkle the remaining cup of chocolate chips over the caramel layer.
7Finally, carefully spoon the remaining batter over the top, covering the entire surface as thoroughly as you can.
8Return the pan to the oven, and bake 30-40 minutes more. The time will vary depending on the pan you use. When it's ready to come out it will be golden brown and set, but not too soft and gooey in the middle -- like brownies.
9Cool completely. Cut and serve.
10NOTES: 1) This could easily be made in a 10" springform-type pan and served as a layered torte -- as elegant or as homey as you like.
2) Caramel sauce can be homemade by using about half a bag of caramels melted in the microwave with about 1/4 c. of rich milk (I don't remember how much that makes -- you may need to double to have enough for the recipe).