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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 78 |
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I am making them tomorrow to take to our family's Christmas dinner. Ingredients:
1/3 cup butter, and |
1/2 cup butter, divided |
20 cream-filled chocolate sandwich cookies, crushed |
1 (14 ounce) package caramels |
3 cups pecan halves, toasted |
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. Press into an ungreased 9-inch square baking dish. Bake at 325°F 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.
2. 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.
3. Cool on a wire rack and cut into 1 inch squares. Makes 6 1/2 dozen.
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