- Portion size 72 servings
- Credits : © CanadianLiving.com
In bowl, beat butter, sugar and vanilla until creamy. Blend in flour, 1/2 cup (125 mL) at a time. Pat into lightly greased 15- x 10-inch (40 x 25 cm) jelly roll pan. Bake in 350°F (180°C) oven for 18 to 22 minutes or until golden. Let pan cool on rack.
Caramel Filling: In saucepan, cook sugar, cream, corn syrup and butter over medium-high heat, stirring often, for 10 to 12 minutes or until thickened and 230°F (110°C) on candy thermometer (thread stage). Remove from heat; stir in chopped pecans. Spread evenly over base. Let cool completely.
Topping: In top of double boiler over hot, not boiling, water, melt chocolate, butter and cream, stirring occasionally. Spread evenly over filling. Let cool for 15 minutes. Score into 1-1/2-inch (4 cm) squares; press pecan half into each square. Refrigerate for 30 minutes or until set. (Can be covered and refrigerated for up to 1 week.) Cut into squares.