Preheat oven to 350 degrees F. Line a 9-inch x 9-inch baking dish with parchment paper or foil, letting it hang over the edges.
Unwrap the caramels and cut each piece in half. Place the caramels in a small bowl with 1 tablespoon of flour. Toss to coat the caramels. Set aside.
In a large bowl, beat together butter and brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg, milk, and vanilla. Beat until combined.
In a medium bowl, mix together 1 3/4 cups flour, baking soda, and salt. Add flour mixture to butter mixture and mix until just combined.
Add half of the blondie dough to your prepared baking dish. Coat a rubber spatula with non-stick cooking spray and press batter evenly around the bottom of the baking dish. The batter is thick and will be a bit sticky.
Top the dough with caramel pieces, leave any excess flour in the bowl. Be sure to spread the caramels evenly over the dough. Sprinkle pecan pieces over caramels.
Place large dollops of the remaining blondie dough over the caramels and nuts. Spray the spatula again and press the batter out into an even layer so that it covers the top as much as possible.
Bake for 25 to 30 minutes, until the edges are golden brown and the top is set but still soft. Remove from the oven. Allow to cool for 10 minutes.
Remove blondies from the pan using the parchment paper to lift them out. Peel the paper off the sides and bottom of the blondies and then discard it. Cut the blondies 16 equal squares. Serve warm or at room temperature. They're really good with a scoop of vanilla ice cream on top too!