This recipe was actually found among the coupons in our Sunday paper. Oh goodness, are they ever fantastic.
Prep time 25 minutes Bake time 22-26 minutes Chill time 2 hours
Makes 32 bars
1 1/2 cup all-purpose flour
1 cup brown sugar
4 TBSP Corn starch
1/2 cup butter or margarine, softened
1 cup pecans, finely chopped
14 ounces of caramels, unwrapped
4 TBSP butter or margarine
4 TBSP heavy cream
4 TBSP light or dark corn syrup
1 cup semi-sweet or dark chocolate chips
Line an 9x13 inch pan with aluminum foil and spray with cooking spray; let foil overhang edge of pan by 2 inches.
Blend flour, brown sugar, and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly.
Stir in pecans. Press into prepared pan. Bake in preheated 350 degree oven for 11 to 13 minutes or until crust in lightly browned.
Remove from oven.
Heat unwrapped caramels , butter, cream and corn syrup in a large microwave safe bowl on high for 1 to 2 minutes, stirring frequently, until mixture is smooth. Carefully spread over baked crust. Bake for 11 to 13 minutes or until caramel is just starting to bubble. Remove from oven.
Sprinkle bars with chocolate chips and let rest for 5 minutes until chocolate is melted. Carefully spread chocolate over the caramel using the back of a spoon for a swirl effect, leaving portions of caramel exposed.
Refrigerate for 2 hours or until chocolate is set. Remove by lifting opposite ends of foil. Place on cutting board and peel away before cutting.