Serves: 6
Total Calories: 401
Put caramels, marshmallows, and milk in top of double boiler. Place over boiling water. Cook, stirring occasionally, until mixture is melted and smooth, about 25 minutes. Remove from heat and cool. Stir in pecans. Whip cream and fold into caramel mixture. Combine crumbs and butter; reserve 1/4 cup. Press remainder into bottom of a 6x10-inch dish. Top with caramel mixture. Sprinkle with reserved crumbs. Chill several hours or overnight. Cut into squares.
Note: May be doubled and put into a 9x13-inch dish.
This Pecan-Caramel Cream Squares recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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