Yield: 24-48 portions, depending on how you cut them.
From The Covered Bridge House, Glen, NH.
1/2 cup powdered sugar
1/2 cup butter, softened
1/3 cup plus 3 tablespoons whipping cream, divided
1 cup flour
2 cups chopped pecans
1 teaspoon butter
1/2 cup chocolate chips
Combine powdered sugar, butter and one tablespoon whipping cream and blend well. Add flour and mix until crumbly. With floured hands, press evenly into a greased 9x9-inch baking pan. Bake at 325 degrees for 15 minutes, until firm to the touch.
In a saucepan, combine caramels and 1/3 cup whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat and add pecans. Stir well to coat. Immediately spoon over baked base, spreading carefully to cover it completely. In a small saucepan, over low heat, melt butter and chocolate chips, stirring constantly. Stir in remaining whipping cream and drizzle over the filling. Refrigerate for one hour, until filling is firm.