Categories: Sweet Treats

Ingredients

• Crust:
• 3/4 cup flour
• 1/2 cup brown sugar
• 2 tablespoons corn starch
• 1/4 cup softened butter
• 1/2 cup finely chopped pecans
• Filling:
• 5.5 ounces of caramels
• 2 tablespoons butter
• 2 tablespoons heavy cream
• 2 tablespoons corn syrup
• 1/2 cup semi-sweet chocolate chips

Directions

1. Line an 8″ × 8″ pan with aluminum foil.

2. Spray foil with cooking spray.

3. Preheat oven to 350 degrees.

4. Blend flour, brown sugar, and corn starch together well.

5. Cut butter into flour mixture.

6. Press into the prepared pan.

7. Bake for 11 to 13 minutes, or until crust is lightly browned.

8. While crust is baking mix caramels, heavy cream, butter, and corn syrup together in a microwave safe bowl.

9. Microwave on high for 1 to 2 minutes, stopping to stir mixture occassionally.

10. Continue until mixture is smooth.

11. Spread over baked crust.

12. Put pan back in oven and bake for another 11 to 13 minutes or until caramel just starts to boil.

13. Remove from oven and place on a wire rack.

14. Sprinkle caramel mixture with chocolate chips.

15. Allow to sit for 5 minutes, until chips have started to melt.

16. Carefully, use the back of a spoon to swirl the chocolate over the caramel.

17. Refridgerate for 2 hours.

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