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 quarter 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 3 cm pan. Bake at 160ºC or 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.