CARAMEL PECAN CANDY

Caramel Pecan Candy image

Sweet and chewy, these yummy layered squares come from Dick Deacon of Lawrenceville, Georgia. "I have also made this recipe in a 9-inch pie pan and cut it very small pieces," says Dick. "You can't eat very much at one time."

Provided by Taste of Home

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 10

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

Steps:

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., Meanwhile, in a small saucepan , melt caramels and remaining butter over low heat. Stir in the pecans. Pour over crust. Cool. , 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. , Let candy stand at room temperature for 5-10 minutes before cutting into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 94 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 55mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.