Caramel Pecan Candy

Step-by-Step Instructions

1. Preheat oven to 325°F. In a large saucepan, melt 1/3 cup butter over medium heat; stir in the cookie crumbs until well combined. Press mixture firmly into an ungreased 9-inch square baking dish to form the crust.
2. Bake crust at 325° for 10-12 minutes or until set. Cool on a wire rack while preparing the filling.
3. Meanwhile, in a small saucepan, melt caramels and remaining 1/2 cup butter over low heat, stirring frequently until smooth and fully combined. Stir in the chopped pecans until evenly distributed. Pour caramel-pecan mixture over the cooled crust, spreading evenly. Let cool at room temperature.
4. For the chocolate topping, combine the chocolate chips, 3 tablespoons butter, heavy whipping cream, and corn syrup in a small saucepan. Cook and stir over low heat until smooth and glossy. Remove from the heat and stir in vanilla extract.
5. Pour chocolate topping over the cooled caramel layer, spreading evenly to cover. Cool on a wire rack, then refrigerate until chocolate hardens completely, about 1-2 hours.
6. Let candy stand at room temperature for 5-10 minutes before cutting into 1-inch squares for easier slicing. Store in the refrigerator in an airtight container. Best served at room temperature.