CRUST:

1/2 c. powdered sugar
1/2 c. buttered (softened)
1 tsp. whipping cream
1 c. flour

FILLING:

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

TOPPING:

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

Heat oven to 325 degrees. Grease 9-inch square pan. In medium bowl combine powdered sugar, 1/2 cup butter and 1 tablespoon whipping cream; blend well. Lightly spoon flour into measuring cup and level off; mix until crumbly.

With floured hands press into greased pan, bake at 325 degrees for 15 minutes or until firm to touch. Meanwhile in medium saucepan combine caramels and 1/3 cup whipping cream. Cook over low heat until melted and smooth. Add pecans; stir well to coat. Immediately spoon over baked crust. Spread carefully to cover.

In small saucepan over low heat melt 1 teaspoon butter and chocolate chips, stirring constantly. Stir in 2 tablespoons whipping cream and drizzle over filling. Refrigerate 1 hour. Makes 24 bars.