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Caramel Pecan Candy

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.“

81 ServingsPrep: 35 min. + chilling

Ingredients

1/3 cup plus 1/2 cup butter, divided
20 Oreo cookies, crushed
1 package (14 ounces) caramels
3 cups chopped pecans, toasted
TOPPING:
3/4 cup semisweet chocolate chips
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

2 of 2

Caramel Pecan Candy (continued)

Directions (continued)

dozen.

Nutrition 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.