| | Directions | | Melt 1/3 cup butter, stir in the cookie crumbs. Pres into an ungreased 9-inch square baking dish. Bake at 325 degrees for 10-12 minutes or until set. Cool on a wire wrap. In a saucepan over low heat, melt caramels and remaining butter. Stir in the pecans. Pour over the crust. Cool. For the 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. Cut into 1-inch squares. Yield: about 6 1/2 dozen. |
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| Ingredients | | - |  | 1/3 cup plus 1/2 cup butter, divided |
| - | | 20 Oreos, crushed |
| - | | 1 package caramels (14 ounce pkg) |
| - | | 3 cups pecan halves, toasted |
| - | | Topping |
| - | | 3/4 cup semi-sweet chocolate chips |
| - | | 3 tablespoons heavy whipping cream |
| - | | 3/4 teaspoon vanilla extract |
| - | | 3 tablespoons butter |
| - | | 3 tablespoons light corn syrup |
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