BASE 1/2 cup powdered sugar 1/2 cup butter softened 1 tablespoon whipping cream 1 cup all-purpose flour
FILLING 24 caramels, unwrapped 1/3cup whipping cream 2 cups pecan halves
TOPPING
1 teaspoon butter
1/2 cup milk chocolate chips
2 tablespoons whipping cream
Heat oven to 350. Grease 9-inch square pan.In med bowl, combine pow- dered sugar, 1/2 cup butter and 1 tablespoon whipping cream, blend well. Add flower and mix till crumbly. With floured hands press evenly in greased pan.
Bake at 325 for 15 to 20 min or until firm to touch.
In med sauce pan , combine caramels and 1/3 cup whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Add pecans , stir well to coat . Immediately spoon over baked base, spread carefully to cover.
In small saucepan over low heat, melt 1 teaspoon butter and choc. chips, stirring constantly. Stir in 2 tablespoons whipping cream. drizzle over filling. Refrigerate 1 hour or until firm. Cut into bars.
Author's Note: This is Brendan’s favorite treat! They taste like turtles!