Caramel Pecan Candy Recipe

Ingredients

• 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
• TOPPING:
• 3/4 cup semisweet chocolate chips
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• 3 tablespoons butter
• 3 tablespoons heavy whipping cream
• 3 tablespoons light corn syrup
• 3/4 teaspoon vanilla extract

Directions

• 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. Yield: about 6-1/2 dozen.

Caramel Pecan Candy published in Taste of Home December/January 2006, p20