PEANUT BUTTER TURTLE COOKIES

FOR THE CRUST:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 egg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups pecan halves
FOR THE TOPPING:
1 (14-ounce) package caramels, unwrapped
2 tablespoons half-and-half or milk
1 teaspoon vanilla
1 (11.5-ounce) package milk chocolate chips

Heat oven to 375 degrees F.

TO PREPARE THE CRUST:
Combine sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, 1-2 minutes. Add egg. Continue beating until well-mixed, 1-2 minutes. Add flour, baking powder and salt. Reduce speed to low; beat until dough forms, 2-3 minutes. Press dough evenly into ungreased 15x10x1-inch baking pan. Sprinkle pecans evenly over dough.

Bake for 15-20 minutes or until crust is lightly browned around edges.

TO PREPARE THE TOPPING:
Meanwhile, place caramels and half-and-half in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until smooth, 6-11 minutes. Stir in vanilla.

Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips. Cool completely (about 3 hours) at room temperature. Cut into bars.

Makes about 60 bars
Source: Second Place, Land O'Lakes Cookie Classic Contest, 2000