Caramel Squares

This is usually the dessert our second son, Tim, requests for his birthday. These bars boast a soft short-bread like bottom, gooey caramel in the middle, and rich chocolate to top it off. What's not to like!?

Crust:
3/4 c. butter
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
3/4 c. confectioners sugar
1 1/2 Tbs. milk

Cream butter, gradually adding sugar. Add vanilla, milk and salt. Blend in flour; mix well. Press into bottom of a 9x13 pan. Bake 20 minutes at 350.

Filling:
28 caramels
1/4 c. butter
1 c. chopped pecans
1/4 c. evaporated milk
1 c. confectioners sugar

Combine caramels and milk in top of double boiler. Heat until caramels melt, stirring occasionally. remove from heat and add butter and sugar. Mix well. Add nuts. Spread over crust.

Icing:
1 c. semi-sweet chocolate chips
1/4 c. evaporated milk
2 Tbs. butter
1/2 c. confectioners sugar
1 tsp. vanilla

Combing chips and milk- melt. Stir in remaining ingredients and mix well. Drizzle over the caramel. Cool. Cut into squares before serving.