Topping:

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

In small saucepan over low heat, melt 1 teaspoon butter and chocolate chips, stirring constantly. Stir in 2 tablespoons whipping cream. Drizzle over filling. Refrigerate 1 hour or until filling is firm. Cut into 24 bars.

Filling:

24 caramels
1/3 c. whipping cream
2 c. pecan halves

Meanwhile, in medium saucepan over low heat, combine caramels and 1/3 cup whipping cream, stirring frequently until caramels are melted and mixture is smooth. Remove from heat. Add pecans; stir well to coat. Immediately spoon over baked crust; spread carefully to cover.

Crust:

1 tbsp. whipping cream
1 c. all purpose flour

Heat oven to 325°F. Grease 9 inch square pan. In medium bowl, combine powdered sugar, 1/2 cup butter and 1 tablespoon whipping cream; blend well. Add flour, mix until crumbly. With floured hands, press evenly in greased pan.

Bake at 325°F for 15 to 20 minutes or until firm to the touch.