Caramel Pecan Candy
1/3 cup plus 1/2 cup butter, divided
20 cream-filled chocolate sandwich cookies, crushed
1 package (14 ounces) caramels
3 cups chopped pecans, toasted
3/4 cup semisweet chocolate chips
3 tablespoons butter
3 tablespoons heavy whipping cream
3 tablespoons light corn syrup
3/4 teaspoon vanilla extract
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.
Meanwhile, 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.
Pairs Well With
Sweet and chewy, these yummy layered squares are a great sweet treat. I have also made this recipe in a 9-inch pie pan and cut it in very small pieces. They're so rich, you'll savor every bite.