Caramel Pecan Candy

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