Ingredients
1/3 cup plus 1/2 cup butter, divided20 Oreo cookies, crushed1 package (14 ounces) caramels3 cups chopped pecans, toastedTOPPING:3/4 cup semisweet chocolate chips3 tablespoons butter3 tablespoons heavy whipping cream3 tablespoons light corn syrup3/4 teaspoon vanilla extract
Preparation
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-in. squares. Store in the refrigerator.
