Candy bar cookies

BASE:
    3/4 c  Powdered sugar
    3/4 c  butter, softened
      2 T  Whipping cream
      1 t  vanilla
      2 c  flour
           FILLING:
     28    Caramels, unwrapped
    1/4 c  Whipping cream
    1/4 c  butter
      1 c  Powdered sugar
      1 c  Chopped pecans
           GLAZE:
    1/2 c  Semi-sweet chocolate chips
      2 T  Whipping cream
      1 T  butter
    1/4 c  Powdered sugar
      1 t  vanilla
     48    Pecan halves (opt)
 
        In large bowl, combine all base ingredients except flour; blend
  well. Lightly spoon flour into measuring cup; level off. Stir in
  flour; mix well. If necessary, refrigerate dough for easier handling.
        Heat oven to 325 degrees.  On well-floured surface, roll half of
  dough to 12 x 8 inch rectangle.  Using pastry wheel or knife, cut
  into 2 inch squares.  Place 1/2 inch apart on ungreased cookies
  sheets. Bake at 325 degrees for 12 to 16 minutes or until set. Cool
  on wire racks. Repeat with remaining dough.
        In medium saucepan, combine caramels, 1/4 c whipping cream and
  1/4 c butter; cook over low heat, stirring frequently, until caramels
  are melted and mixture is smooth.  Remove from heat; stir in 1 c
  powdered sugar and chopped pecans.  (Add additional whipping cream a
  few drops at a time, if needed for desired spreading consistency.)
  Spread 1 t of warm filling on each cookie square.
        In small saucepan, combine chocolate chips, 2 T whipping cream
  and 1 T butter; cook over low heat, stirring frequently, until
  chocolate chips are melted and mixture is smooth.  Remove from heat;
  stir in 1/4 c powdered sugar and 1 t vanilla.  Spread glaze over
  caramel filling. Top each cookie with a pecan half.
        QUICK BAR VARIATION:  In large bowl blend all base ingredients
  at low speed until crumbly.  Press in bottom of a 15 x 10 x 1 inch
  pan. Bake at 325 for 15 to 20 minutes or until light golden brown.
  Cool. Prepare filling as directed above; spread over base. Prepare
  glaze; drizzle over filling. Top bars with pecan halves, forming 8
  rows of 6 pecans each. Allow glaze to set.  Cut into 48 bars.