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Caramel Pecan Candy

Total Time

Prep: 35 min. + chilling

Makes

about 6-1/2 dozen

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.“

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.

Nutrition Facts

1 piece: 94 calories, 7g fat (3g saturated fat), 7mg cholesterol, 55mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

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