CRUST:

1/2 c. powdered sugar
1/2 c. butter, softened
1 tbsp. whipping cream
1 c. flour

FILLING:

24 vanilla caramels
1/3 c. whipping cream
2 c. pecans, chopped

TOPPING:

1 tsp. butter
1/2 c. milk chocolate chips
2 tbsp. whipping cream

Heat oven to 325 degrees; grease 9x9 inch pan. In medium bowl, combine powdered sugar, 1/2 cup butter and 1 tablespoon whipping cream; blend well. Add flour, mix until crumbly. Press into pan and bake for 15 to 20 minutes or until firm to touch.

Meanwhile, in medium saucepan, combine caramels and 1/3 cup whipping cream. Cook over low heat until caramels are melted. Remove from heat and stir in pecans, immediately spoon over crust.

In small saucepan, over low heat (or in double boiler), melt 1 teaspoon butter and chocolate chips, stirring constantly. Stir in 2 tablespoons whipping cream. Pour over filling. Refrigerate 1 hour, then cut into bars. (I kept bars refrigerated after cutting.)