Caramel Pecan Candy

Sweet and chewy, these yummy layered squares come from Dick Deacon of Lawrenceville, Georgia

• Ready In: 45 mins
• Serves: 81

Ingredients

• 1⁄3 cup  plus 1/2 cup butter, divided
• 20  cream-filled chocolate sandwich cookies, crushed
• 1 (14 ounce) package  caramels
• 3  cups  chopped pecans, toasted

• TOPPING

• 3⁄4 cup  semi-sweet chocolate chips
• 3  tablespoons butter
• 3  tablespoons heavy whipping cream
• 3  tablespoons light corn syrup
• 3⁄4 teaspoon vanilla extract

Directions

1. Melt 1/3 cup butter; stir in the cookie crumbs.
2. Press into an ungreased 9-in. square baking dish.
3. Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
4. In a saucepan over low heat, melt caramels and remaining butter. Stir in the pecans. Pour over crust. Cool.
5. For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup.
6. Cook and stir over low heat until smooth.
7. Remove from the heat; stir in vanilla.
8. Pour over caramel layer. Cool on a wire rack.
9. Refrigerate until chocolate hardens.
10. Let candy stand at room temperature for 5-10 minute before cutting into 1-in. squares. Store in the refrigerator. Yield: about 6-1/2 dozen.