In light of posting about cravings I figured I would post something sweet (for all those out there cravings something “naughty”). These are not too bad that you cannot indulge in one for dessert.
CARAMEL PECAN CANDY
1/3 c. plus 1/2 c. butter, divided
20 cream-filled chocolate sandwich cookies (Oreos), crushed
1 package (14 oz) caramels
3 c. chopped pecans, toasted
TOPPING:
3/4 c. semisweet chocolate chips
3 Tbsp. butter
3 Tbsp. heavy whipping cream
3 Tbsp. light corn syrup
3/4 tsp. vanilla extract
1. In a large saucepan, melt 1/3 c. butter over medium heat; stir in cookie crumbs. Press into an ungreased 9-in square baking dish. Bake at 325 F for 10 to 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.
2. For topping, in a small saucepan, combine 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 to 10 minutes before cutting into 1-inch squares. Store in the refrigerator.
Here’s the dirt on this recipe:
6-1/2 dozen (1-inch pieces)
94 calories
7 g. fat (3 g. saturated)
7 mg. cholesterol
55 mg. sodium
8 g. carbs
1 g. fiber
1 g. protein
-Erica
