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Jane Echols
Ft. Myers, Florida
Carmel Pecan Candy
| 1/3 cup plus ½ cup butter, divided |
| 20 cream-filled Oreo cookies, crushed |
| 1 (14 ounce) package caramels |
| 2 cups pecan halves |
Topping
| ¾ cup semi-sweet chocolate chips |
| 3 tablespoons butter |
| 3 tablespoons heavy whipping cream |
| 3 tablespoons light corn syrup |
| ¾ teaspoon vanilla extract |
Melt 1/3 cup butter; stir in cookie crumbs. Press into an ungreased 9 inch square baking dish. Bake at 325 for 10-12 minutes or until set. Cool on a wire rack.
Melt caramels and remaining butter. Stir in the pecans. Pour over the crust. Cool.
For the topping, combine the chocolate chips, butter, cream, and corn syrup. Cook until smooth. Remove from the heat and stir in the vanilla. Pour over caramel layer. Cool on a wire rack. Cut into one inch squares. Yields: about 6 ½ dozen.
NOTE: This is in the December/January 2006 TASTE OF HOME. I did crush my Oreo cookies in my cuisinart, after breaking them. The recipe called for melting the caramels and butter on top of the stove over low heat, but I did it in my microwave and just stirred it to blend. Same for the chocolate chip layer. Did it in the microwave. And the original recipe called for three cups of pecan halves, but that seemed too many for me and next time I’ll just use two cups. It said to toast them, but I didn’t. Easy to make, tho, and easy to have the ingredients "on hand."