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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 81 |
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Sweet and chewy, these yummy layered squares come from Dick Deacon of Lawrenceville, Georgia. âI have also made this recipe in a 9-inch pie pan and cut it very small pieces,â says Dick. âYou canât eat very much at one time.â Ingredients:
1/3 cup plus 1/2 cup butter, divided |
20 oreo cookies, crushed |
1 package (14 ounces) caramels |
3 cups chopped pecans, toasted |
topping: |
3/4 cup semisweet chocolate chips |
3 tablespoons butter |
3 tablespoons heavy whipping cream |
3 tablespoons light corn syrup |
3/4 teaspoon vanilla extract |
Directions:
1. In a large saucepan, melt 1/3 cup butter over medium heat; 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.
2. Meanwhile, in a small saucepan , melt caramels and remaining butter over low heat. Stir in the pecans. Pour over crust. Cool.
3. For topping, in a small 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.
4. Let candy stand at room temperature for 5-10 minutes before cutting into 1-in. squares. Store in the refrigerator. Yield: about 6-1/2 dozen.
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