Recipe - Pecan Carmel Muffins

1 pack (15oz) Pillsbury All Ready
pie crusts; (can be found
in dairy case)
18 Vanilla caramel candies
One half cup Whipping cream
3 One half cup Pecan halves

TOPPING
1 teaspoon Butter or margarine
One fourth cup Semisweet chocolate chips
1 tablespoon Whipping cream
Sweetened whipped cream
(optional)

Heat the oven to 450 degees. Pre a pie crust according to package
directions for unfilled 1crust pie, using 10inch tart pan with removable
bottom or 9inch pie pan. Refrigerate remaining crust for later use. Place
prepared crust in pan; press in bottom and up sides of pan. Trim edges if
necessary. Generously prick crust with fork. Bake for 911 minutes, or
until light golden brown. Cool completely.

In medium saucepan, combine caramels and One half cup whipping cream; cook over
low heat until caramels are melted and mixture is smooth, stirring
occasionally. Remove from heat. Add pecans; stir well to coat. Spread
evenly over cooled, baked crust.

In small saucepan over low heat, melt margarine and chocolate chips,
stirring constantly. Add 1 tablespoon whipping cream; stir until well
blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is
firm. Garnish with sweetened whipped cream, if desired. Makes 12 servings.

FROM SOME NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.