Recipe Carmel Pecan Candy


Staff member
1/3 cup plus
1/2 cup butter divided
20 cream-filled chocolate sandwich cookies, crushed
1 package 14 oz caramels
3 cups chopped pecans
3/4 cup semisweet chocolate chips
3 tbsp butter
3 tbsp heavy whipping cream
3 tbsp light corn syrup
3/4 tsp vanilla extract

Directions - 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-inch squares. Store in the refrigerator. Yield: about 6-1/2 dozen.