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1
In large bowl, combine all base ingredients except flour; blend well.
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2
Lightly spoon flour into measuring cup; level off.
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3
Stir in flour; mix well.
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4
If necessary, refrigerate dough for easier handling.
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5
Heat oven to 325F (160C).
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6
On well-floured surface, roll half of dough to 12 x 8 inch rectangle.
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7
Using pastry wheel or knife, cut into 2 inch squares.
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8
Place 1/2 inch apart on ungreased cookies sheets.
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9
Bake at 325 degrees for 12 to 16 minutes or until set.
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10
Cool on wire racks.
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11
Repeat with remaining dough.
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12
In medium saucepan, combine caramels, 1/4 cup whipping cream and 1/4 cup butter; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
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13
Remove from heat; stir in 1 cup powdered sugar and chopped pecans.
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14
(Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.)
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15
Spread 1 teaspoon of warm filling on each cookie square.
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16
In small saucepan, combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
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17
Remove from heat; stir in 1/4 cup powdered sugar and 1 teaspoon vanilla.
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18
Spread glaze over caramel filling.
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19
Top each cookie with a pecan half.
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20
QUICK BAR VARIATION: In large bowl blend all base ingredients at low speed until crumbly.
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21
Press in bottom of a 15 x 10 x 1 inch pan.
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22
Bake at 325F (160C) for 15 to 20 minutes or until light golden brown.
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23
Cool.
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24
Prepare filling as directed above; spread over base.
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25
Prepare glaze; drizzle over filling.
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26
Top bars with pecan halves, forming 8 rows of 6 pecans each.
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27
Allow glaze to set.
