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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
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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.
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