Caramel Pecan Candy 2 Recipe

  • 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
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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