Ingredients
1
box Betty Crocker™ Gluten Free chocolate chip cookie mix
Butter, vanilla and egg called for on cookie mix box
1
cup chopped pecans
40
caramels, unwrapped
1/3
cup whipping cream
1/3
cup chopped pecans
1
bag (12 oz) semisweet chocolate chips (2 cups)
1/3
cup whipping cream
1/4
cup chopped pecans
Preparation
Heat oven to 350°F. Make cookie mix as directed on box, using butter, vanilla and egg. Stir in 1 cup pecans. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
In medium microwavable bowl, microwave caramels and 1/3 cup whipping cream uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 1/3 cup pecans. Spread over cooled based. Refrigerate 15 minutes.
In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set.
To serve, let stand at room temperature 10 minutes before cutting. Cut into 8 rows by 6 rows. Store covered in refrigerator.
