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1
Set oven to 350 degrees.
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2
Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
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3
In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
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4
Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
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5
Press the dough evenly onto the bottom of the foil-lined baking pan.
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6
Bake until light and golden, about 25 minutes (don't overbake).
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7
Remove from oven; let stand while preparing the topping.
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8
Reduce the oven temperature to 325 degrees.
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9
FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
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10
Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
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11
Stir in vanilla.
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12
Pour over the warm baked crust.
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13
Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
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14
Transfer pan to a wire rack; cool completely in the pan (topping will harden).
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15
In a double boiler, melt the caramels with 2-3 tsp whipping cream.
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16
Drizzle over the top of the cooked nut topping; cool.
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17
Lift foil out of the pan onto a cutting board.
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18
Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
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19
These keep for up to 1 week.
