Unwrap the caramels, and cut each piece in two, for a total of 50 pieces of candy. Place the caramels in a small bowl with 1 tablespoon flour. Toss to coat the caramels and keep them from sticking to each other.

Preheat oven to 350 degrees F. Line a 9" x 9" baking dish with foil.

In a large bowl, beat together butter and brown sugar until fluffy, about 1 minute. Scrape down the sides of the bowl. Add egg, milk, and vanilla; beat until well combined.

In a medium bowl, mix together flour, baking soda, and salt. Add flour mixture to butter mixture. Mix until just combine.

Scoop half of the batter into the prepared baking dish. Coat a rubber spatula with non-stick cooking spray and press batter evenly around the bottom of the baking dish. Reapply cooking spray to the spatula as needed – the batter is thick and a bit sticky. Top the batter with caramel pieces, spreading them evenly around the dish. Sprinkle pecan pieces over caramels. Place large dollops of the remaining batter around the dish. Spray the spatula again and press the batter around the dish covering the caramels and pecans as best you can.

Bake for 25 to 30 minutes, until edges are golden brown and top is set. Remove from oven. The top of the blondies will be quite soft. Allow to cool for 10 minutes.

Using foil to lift, remove blondies from the pan. Peel the foil back from edges, and slide blondies off the foil completely. Cut into 16 equal squares. Serve warm or at room temperature.