September 13, 2017
Dairy, Nuts/Seeds, Pecan,
Cooking For A Crowd, Kid Pleaser, Quick Meals, Christmas, Entertaining, Vegetarian, Candy more
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In a large saucepan, melt 1/3 cup butter over medium heat; stir in the cookie crumbs.
Press into an ungreased 9-in. square baking dish.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a small saucepan , melt caramels and remaining butter over low heat.
Stir in the pecans. Pour over crust. Cool.
For topping, in a small saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth.
Remove from the heat; stir in vanilla. Pour over caramel layer.
Cool on a wire rack. Refrigerate until chocolate hardens.
Let candy stand at room temperature for 5-10 minutes before cutting into 1-in. squares.
Store in the refrigerator.
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