CARAMEL PECAN CANDY
Yields about 6-1/2 dozen
1/3 cup plus 1/2 cup butter, divided
20 cream-filled chocolate sandwich cookies, crushed
1 pkg. (14 oz.) caramels
3 cups pecan halves, toasted

Topping:
3/4 cup semisweet chocolate chips
3 tbsp. butter
3 tbsp. heavy whipping cream
3 tbsp. light corn syrup
3/4 tsp. vanilla extract
Melt 1/3 cup butter; 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.  In a saucepan over low heat, melt caramels and remaining butter.  Stir in the pecans.  Pour over the crust.  Cool. 

For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup.  Cook and stir over low heat until smooth.  Remove from the heat; stir in the vanilla.  Pour over caramel layer.  Cool on a wire rack.  Cut into 1-in. squares.
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