St. Petersburg Times: Photo gallery   Bake two, they're small
photo Caramel Pecan Bars

3 cups chocolate cookie wafer crumbs (see note)
5 tablespoons unsalted butter, melted
2 cups (12 ounces) semisweet chocolate chips
1 to 1 1/4 cups chopped pecans
1 (12-ounce) jar caramel ice cream topping

Preheat oven to 360 degrees.

Line a 9- by 13-inch baking pan with no-stick aluminum foil (or line with foil and grease foil with butter). In a medium bowl, combine cookie crumbs and melted butter; stir until well mixed. Press evenly in bottom of prepared pan. Sprinkle evenly with chocolate chips, then top with pecans.

Place caramel topping in a microwave-safe container (you can melt caramel in glass jar with lid removed). Microwave until warm, about 1 minute on high, stopping and stirring after 30 seconds. Drizzle evenly over pecans.

Bake 14 to 16 minutes or until caramel is bubbly around edges and on top. Cool, then refrigerate until cold. Cut into bars. Serve immediately or they will get sticky and gooey.

Note: You can use Oreos but the crust will be crumbly. Chocolate wafer cookies can often be found near ice cream toppings rather than on the cookie aisle.

Makes about 53 bars.

From Natalie Haughton, food editor, Los Angeles Daily News

[Times photo: Patty Yablonski]