Recipe as requested!

Here is the recipe for the Chocolatey Caramel Pecan Bars pictured in the post below. Enjoy!! These are PURE HEAVEN on the HIPS, peeps. ;)


Chocolatey Caramel Pecan Bars

Crust:
½ cup powdered sugar
½ cup butter, softened
1 tablespoon whipping cream
1 cup flour

Filling:
24 vanilla caramels, unwrapped
1/3 cup whipping cream
2 cups pecan halves

Topping:
1 teaspoon butter
½ cup milk chocolate chips
2 tablespoons whipping cream

Heat oven to 325º. Grease 9-inch square pan (I use a 10x7 brownie pan). In medium bowl, combine powdered sugar, ½ cup butter, and 1 tablespoon whipping cream; blend well. Add flour and mix till crumbly. Press mixture evenly into prepared pan and bake 15-20 minutes or till firm to the touch.

In medium saucepan, combine caramels and 1/3 cup whipping cream. Cook over low heat till caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Immediately spoon over baked crust; spread carefully to cover.

In small saucepan over low heat, melt together 1 teaspoon butter and the chocolate chips, stirring constantly. Stir in 2 tablespoons whipping cream. Drizzle mixture over filling. Refrigerate 1 hour or till filling is firm. Cut into bars; makes about 2 dozen or more, depending on size. (I cut them pretty small and get 48 pieces. They are quite rich.)

TIP: Place a small ziploc bag, corner down, inside a drinking glass and fold the bag over the outside of the glass. Pour in the chocolate topping mixture. Unfold the bag and hold like you would a pastry bag. Snip off the smallest bit of the corner and drizzle over the pecan filling. Discard bag. Easy as pie!