Directions:
- 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 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 vanilla.
- Pour over caramel layer. Cool on a wire rack.
- Refrigerate until chocolate hardens.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.89 Kcal (590 kJ) | ||
| Calories from fat | 98.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 14.32mg | 5% | |
| Sodium | 1.98mg | 0% | |
| Potassium | 39.07mg | 1% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 188.3 Kcal (788 kJ) | ||
| Calories from fat | 132.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 17% | |
|---|---|---|---|
| Cholesterol | 19.14mg | 5% | |
| Sodium | 2.64mg | 0% | |
| Potassium | 52.22mg | 1% | |
| Total Carbs | 10.27g | 3% | |
| Sugars | 3.83g | 11% | |
| Dietary Fiber | 1.75g | 5% | |
| Protein | 5.96g | 9% | |
| Vitamin C | 5.7mg | 7% | |
| Vitamin A | 0.5mg | 13% | |
| Iron | 1.1mg | 5% | |
| Calcium | 23.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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