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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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A mixture of chocolate, caramel, and pecans. sweettooth heaven. :). Ingredients:
1/3 cup plus 1/2 cup butter, divided |
20 cream-filled chocolate sandwich cookies, crushed |
1 package (14 ounces) caramels |
3 cups pecan halves, toatsed |
topping |
3/4 cup semisweet chocolate chips |
3 tablespoons butter |
3 tablespoons heavy whipping cream |
3 tablespoons light corn syrup |
3/4 tsp vanilla extract |
Directions:
1. Melt 1/3 cup butter; stir in the cookie crumbs. Press into an ungreased 9-in. square baking dish (a 9-inch pie pan can be used, as well). Bake at 325 for 10 to 12 minutes or until set. Cool on a wire rack. In a saucepan over low heat, melt caramels and remaining butter. Stir in the pecans. Pour over the crust. Cool.
2. For 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 the vanilla. Pour over caramel layer. Cool on a wire rack. Cut into 1-inch squares.
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