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Caramel Pecan Candy Recipe

Caramel Pecan Candy 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.“
TOTAL TIME: Prep: 35 min. + chilling YIELD:81 servings


  • 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 vanilla extract


  • 1. 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.
  • 2. Meanwhile, in a small saucepan , melt caramels and remaining butter over low heat. Stir in the pecans. Pour over crust. Cool.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 piece: 94 calories, 7g fat (3g saturated fat), 7mg cholesterol, 55mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

Reviews for Caramel Pecan Candy

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grossy6 User ID: 8107364 137727
Reviewed Nov. 29, 2014

"easy and yummie"

creativekris User ID: 4944468 143238
Reviewed Dec. 21, 2012

"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!!!!"

delowenstein User ID: 3766053 56142
Reviewed Aug. 22, 2012

"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"

Danerlea User ID: 875081 149419
Reviewed Feb. 21, 2012

"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!"

tammysheppard User ID: 6387285 56141
Reviewed Dec. 6, 2011

"I thought I died and went to heaven when my wife made this incredible treat."

donnal777 User ID: 2577514 116896
Reviewed Mar. 8, 2011

"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."

cinsully User ID: 81291 137725
Reviewed Jan. 14, 2010

"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."

squirrelwidow User ID: 700520 149395
Reviewed Jan. 9, 2010

"chocolate - caramel - nuts - what's not to love???"

mmarte User ID: 2693751 109577
Reviewed Dec. 21, 2009

"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!"

mewolcott412 User ID: 875327 121160
Reviewed Dec. 15, 2009

"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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