Read reviews (9)
Rate recipe
Sweet and chewy, these yummy layered squares come from Dick Deacon of Lawrenceville, Georgia. “I have also made this recipe in a 9-inch pie pan and cut it very small pieces,“ says Dick. “You can’t eat very much at one time.“
Nutritional Facts 1 serving (1 piece) equals 94 calories, 7 g fat (3 g saturated fat), 7 mg cholesterol, 55 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Caramel Pecan Candy in Taste of Home December/January 2006, p20
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 21, 2012 by creativekris
I have made this recipe now for several years and every attempt has the same result...the bottom oreo layer does not stick and separates when cut. Ugh! These are so good and I would love to know the trick to getting the caramel layer to "bond" with the oreos. I have followed the recipe exactly. Despite this problem, I continue to make them..they are that good!!!!
Reviewed on Aug. 22, 2012 by delowenstein
I made this candy for the first time & I made it today! It's such a simple recipe & yet so GOOD! I used 2 cups of roasted peanuts, though, instead of pecans and instead of the whipping cream, I used 3 Tbsp. of the Internat'l Delight flavored coffee creamer. It worked out for me! I also used an 8x8x2" square baking dish and the candy fit very nicely! Thank you, Dick,for sharing this candy recipe! I know I'll be using your recipe time and time again for holiday gifts and just on the spur of the moment if I want to just whip up something good! Dawn E. Lowenstein
I made this candy for the first time & I made it today! It's such a simple recipe & yet so GOOD! I used 2 cups of roasted peanuts, though, instead of pecans and instead of the whipping cream, I used 3 Tbsp. of the Internat'l Delight flavored coffee creamer. It worked out for me! I also used an 8x8x2" square baking dish and the candy fit very nicely! Thank you, Dick,
for sharing this candy recipe! I know I'll be using your recipe time and time again for holiday gifts and just on the spur of the moment if I want to just whip up something good! Dawn E. Lowenstein
Reviewed on Feb. 21, 2012 by Danerlea
I made these candies for Christmas- they are wonderful! We had to take turns cutting them once they were done- but they were worth the effort!
Reviewed on Dec. 06, 2011 by tammysheppard
I thought I died and went to heaven when my wife made this incredible treat.
Reviewed on Mar. 08, 2011 by donnal777
My husband and I loved this candy because it reminded us of a candy called"King Tut" that we always buy when we are on vacation. It was a little difficult to cut at first. If you take it out of the fridge and let it sit for a few minutes, it is a lot easier to cut.
Reviewed on Jan. 14, 2010 by cinsully
I tried this recipe and I couldn't believe how great it was. I took some to the dance studio and they were gone in a flash. The candy is so full of flavor that it is hard to believe that there are only 94 calories. Everyone who tried it wanted the recipe.
Reviewed on Jan. 09, 2010 by squirrelwidow
Chocolate - caramel - nuts - what's not to love???
Reviewed on Dec. 21, 2009 by mmarte
Love this recipe. However, the recipe published in the magazine omitted the step of putting them in the refrigerator, so the past couple years have been messy!
Reviewed on Dec. 15, 2009 by mewolcott412
Very Good, Very easy. I add a 1 1/2 tbsp of heavy cream to the caramel mix, to make the caramel a little chewier. They also need to chill in the fridge, since the chocolate is really messy if it's not cold when you cut it.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013