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“Sweet and chewy, these yummy layered squares come from Dick Deacon of Lawrenceville, Georgia”
READY IN:
45mins
SERVES:
81
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1/3 cup butter; stir in the cookie crumbs.
  2. Press into an ungreased 9-in. square baking dish.
  3. Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
  4. In a saucepan over low heat, melt caramels and remaining butter. Stir in the pecans. Pour over crust. Cool.
  5. For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup.
  6. Cook and stir over low heat until smooth.
  7. Remove from the heat; stir in vanilla.
  8. Pour over caramel layer. Cool on a wire rack.
  9. Refrigerate until chocolate hardens.
  10. Let candy stand at room temperature for 5-10 minute before cutting into 1-in. squares. Store in the refrigerator. Yield: about 6-1/2 dozen.

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