Candy Bar Cookies

2 c  Pillsbury all-purpose flour
3/4 c  Powdered sugar
3/4 c  Margarine or butter; soft
2 tb Whipping cream
1 ts Vanilla

Filling:
28    Caramels
1/4 c  Whipping cream
1/4 c  Margarine or butter
1 c  Powdered sugar
1 c  Pecans; chopped

Glaze:
1/2 c  Semi-sweet chocolate chips
2 tb Whipping cream
1 tb Margarine or butter
1/4 c  Powdered sugar
1 ts Vanilla
Pecan halves; if desired
 
Heat oven to 325~F. Lightly spoon flour into measuring cup; level off. In large bowl, blend all base ingredients until crumbly. Press mixture into ungreased 15x10-inch jelly roll pan. Bake for 15-20 minutes or until lightly browned. In small saucepan, melt caramels with 1/4 cup whipping   cream and 1/4 cup margarine until smooth, stirring constantly. Remove from heat; stir in 1 cup powdered sugar and pecans. (Add additional cream if needed for spreading consistency.) Spread over base. In small saucepan over low heat, melt chocolate chips with 2 Tablespoons whipping cream and 1 tablespoon margarine until smooth, stirring constantly. Remove from heat; stir in 1/4 cup powdered sugar and vanilla. Drizzle glaze over filling. Cut into bars; decorate each with a   pecan half.