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Caramel Pecan Candy

 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


  • 1/3 cup plus 1/2 cup butter, divided
  • 20 Oreo 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 McCormick® Pure 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

2 of 2

Caramel Pecan Candy (continued)

Directions (continued)

  • into 1-in. squares. Store in the refrigerator. Yield: about 6-1/2
  • dozen.
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.