BASE:

2 c. flour
3/4 c. powdered sugar
1/4 c. butter
2 tbsp. whipping cream
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips
2 tbsp. whipping cream
1 tbsp. butter
1/4 c. powdered sugar
1 tsp. vanilla

FILLING:

30 vanilla 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

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 x 10 inch 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 cream and 1/4 cup butter, stirring constantly, until smooth. Remove from heat; stir in 1 cup powdered sugar and pecans. Spread over base. Add additional cream if needed for spreading consistency. In small saucepan over low heat, melt chocolate chips with 2 tablespoons cream and 1 tablespoon butter, stirring constantly, until smooth. Remove from heat; stir in 1/4 cup powdered sugar and vanilla. Drizzle glaze over bars. Makes 48 bars. High Altitude: Above 3500 feet. No change.