Categories: Cookies, Rolled, Bake off 
      Yield: 4 dozen 
  
           BASE: 
    3/4 c  Powdered sugar 
    3/4 c  Butter, softened 
      2 T  Whipping cream 
      1 t  Vanilla 
      2 c  Flour 
           FILLING: 
     28    Caramels, unwrapped 
    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 T  Whipping cream 
      1 T  Butter 
    1/4 c  Powdered sugar 
      1 t  Vanilla 
     48    Pecan halves (opt) 
  
        In large bowl, combine all base ingredients except flour; blend 
  well. Lightly spoon flour into measuring cup; level off. Stir in 
  flour; mix well. If necessary, refrigerate dough for easier handling. 
        Heat oven to 325 degrees.  On well-floured surface, roll half of 
  dough to 12 x 8 inch rectangle.  Using pastry wheel or knife, cut 
  into 2 inch squares.  Place 1/2 inch apart on ungreased cookies 
  sheets. Bake at 325 degrees for 12 to 16 minutes or until set. Cool 
  on wire racks. Repeat with remaining dough. 
        In medium saucepan, combine caramels, 1/4 c whipping cream and 
  1/4 c butter; cook over low heat, stirring frequently, until caramels 
  are melted and mixture is smooth.  Remove from heat; stir in 1 c 
  powdered sugar and chopped pecans.  (Add additional whipping cream a 
  few drops at a time, if needed for desired spreading consistency.) 
  Spread 1 t of warm filling on each cookie square. 
        In small saucepan, combine chocolate chips, 2 T whipping cream 
  and 1 T butter; cook over low heat, stirring frequently, until 
  chocolate chips are melted and mixture is smooth.  Remove from heat; 
  stir in 1/4 c powdered sugar and 1 t vanilla.  Spread glaze over 
  caramel filling. Top each cookie with a pecan half. 
        QUICK BAR VARIATION:  In large bowl blend all base ingredients 
  at low speed until crumbly.  Press in bottom of a 15 x 10 x 1 inch 
  pan. Bake at 325 for 15 to 20 minutes or until light golden brown. 
  Cool. Prepare filling as directed above; spread over base. Prepare 
  glaze; drizzle over filling. Top bars with pecan halves, forming 8 
  rows of 6 pecans each. Allow glaze to set.  Cut into 48 bars.