BASE:

2 c. Pillsbury's Best All Purpose or Unbleached Flour
3/4 c. powdered sugar
3/4 c. butter, softened
2 tbsp. whipping cream
1 tsp. vanilla

FILLING:

28 caramels
1/4 c. whipping cream
1/4 c. butter
1 c. powdered sugar
1 c. chopped pecans

GLAZE:

1/2 c. semi-sweet chocolate chips
2 tbsp. whipping cream
1 tbsp. butter
1/4 c. powdered sugar
1 tsp. vanilla
Pecans halves (opt.)

Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, blend all base ingredients until crumbly. Press mixture into ungreased 15"x10" jelly roll pan. Bake at 325 degrees for 15 to 20 minutes or until lightly browned.

In small saucepan, melt caramels with 1/4 cup whipping cream and 1/4 cup butter until smooth, stirring constantly. Remove from heat; stir in 1 cup powdered sugar and pecans. (Add additional cream if desired for spreading consistency.) Spread over base.

In small saucepan over low heat, melt chocolate chips with 2 tablespoons whipping cream and 1 tablespoon butter until smooth, stirring constantly. Remove from heat; stir in 1/4 cup powdered sugar and vanilla. Drizzle glaze over filling. Cut into bars; decorate each with pecan half.