Carmel Pecan Candy
2010-06-06- Course: Appetizers
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
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Ingredients
- 1/3 cup plus 1/2 cup butter divided
- 20 cream-filled chocolate sandwich cookies, crushed
- 1 (14 oz) package caramels
- 3 cups chopped pecans
- Topping
- 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
Step 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. Meanwhile, in a small saucepan, melt caramels and remaining butter over low heat. Stir in the pecans. Pour over crust. Cool.
Step 2
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.
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