Chocolate Caramel Nut Bars

I found this recipe a couple of Christmases ago.  I couldn't stop snitching them from the freezer.  A lovely buttery shortbread crust topped with chocolate and caramels can't be anything but wonderful.  There's really nothing else to say, so let's eat!

Chocolate – Caramel Nut Bars

Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 15 minutes
Yield: 36 bars or triangles

Ingredients:

1 c. butter, softened
½ c. packed brown sugar
2 c. flour
¼ t. salt
1 (12 oz.) pkg. Semi-sweet chocolate chunks or chips
1 bag of caramels (about 50)
¼ c. whipping cream
1 c. chopped walnuts or pecans
Directions: Preheat oven to 350°.  Line 15x10x1 inch baking pan with aluminum foil, with ends of foil extending over sides of pan.  Grease foil.  Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add flour and salt, beat on low speed until crumbly.  Press firmly into prepared pan.  Bake 15 minutes or until edges are golden brown; sprinkle with chocolate chunks/chips.  Cover with foil.  Let stand 5 minutes or until chocolate is melted; spread evenly over crust.  Refrigerate 15 minutes or until set.  Microwave caramels and cream on high for 2 minutes or until caramels beginning to melt; stir until caramels are completely melted.  Gently spread over chocolate layer.  Sprinkle with walnuts or pecans; press gently into caramel.  Cool.  Cut into 36 bars or triangles. 


This recipe was found in a Kraft Foods Magazine