20 cream-filled chocolate sandwich cookies (crushed)
1 pkg. caramels
1/2 c butter
3 c. chopped pecans
Topping-
3/4 c semisweet chocolate chips
3 Tbs. butter
3 Tbs. heavy whipping cream
3 Tbs. light corn syrup
3/4 tsp. vanilla extract
Instructions
In large saucepan, melt 1/3 c. butter over medium heat; stir in 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 1/2 c. butter over low heat. Stir in the pecans. Pour over crust. Cool.
For topping, in a small saucepan, combine 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.
Refirgerate until chocolate hardens. Let candy stand at room temperature for 5-10 minutes before cutting into 1-in. squares. Store in refrigerator.
Originally Submitted
8/5/2012
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