CRUST:

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

FILLING:

24 caramels, unwrapped
1/3 c. whip cream
2 c. pecan halves

TOPPING:

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

Heat oven to 325 degrees. Grease 9 inch square pan. In medium bowl, mix powdered sugar, Crisco, whip cream - blend well. Add flour until crumbly. Bake at 325 degrees for 15 to 20 minutes.

In medium saucepan melt caramels and whip cream. When smooth add pecans immediately. Spoon over crust.

In small pan melt butter, chocolate chips. Add whip cream, then drizzle over filling. Refrigerate 1 hour. Cut into bars.