Chocolatey Caramel Pecan Bars

Crust
½ cup powdered sugar
½ cup margarine or butter, softened
1 tablespoon whipping cream
1 cup Pillsbury’s Best All Purpose or Unbleached Flour

Filling
24 vanilla caramels, unwrapped
1/3 cup whipping cream
2 cups pecan halves

Topping
1 teaspoon margarine or butter
½ cup milk chocolate chips
2 tablespoons whipping cream

Heat oven to 325º F. Grease 9-inch square pan. In medium bowl, combine powdered sugar, ½ cup magarine and 1 tablespoon whipping cream; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. With floured hands, press evenly in greased pan. Bake at 325º F for 15 to 20 minutes or until firm to touch.

Meanwhile, in medium saucepan combine caramels and 1/3 cup whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occassionally. Remove from heat. Add pecans; stir well to coat. Immediately spoon over baked crust; spread carefully to cover. In small saucepan over low heat, melt 1 teaspoon margarine and chocolate chips, stirring constantly. Stir in 2 tablespoons whipping cream. Drizzle over filling. Refrigerate 1 hour or until filling is firm. Cut into bars. 24 bars.