Caramel Pecan Candy
PREP: 35 min. + cooling
Yield: about 6-1/2 dozen.
- 1/3 cup plus 1/2 cup butter, divided
- 20 cream-filled chocolate sandwich cookies, crushed
- 1 package (14 ounces) caramels
- 3 cups pecan halves, toasted
- Melt 1/3 cup butter; stir in the cookie crumbs.
- Press into an ungreased 9-in. square baking dish.
- Bake at 325' for 10-12 minutes or until set. Coolon a wire rack.
- In a saucepan over low heat, melt carameis and remaining butter.
- Stir in the pecans. Pour over the crust.
- Cool
TOPPING:
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 3 tablespoons heavy whipping cream
- 3 tablespoons light corn syrup
- 3/4 teaspoon vanilla extract
- For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup.
- Cook and stir over low heat until smooth.
- Remove from the heat;
- stir in the vanilla.
- Pour over caramel layer.
- Cool on a wire rack.
- Cut into 1-in. squares.