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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 81 |
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Sweet and chewy, these yummy layered squares come from Dick Deacon of Lawrenceville, Georgia 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 |
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.
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