Preheat oven to 325°

Grease a 9" or a 9 x 13 baking pan.

In a medium bowl, combine powdered sugar, 1/2 cup softened butter and 1 Tbsp. whipping cream. Blend together well using mixer on low to medium.

Add in the 1 Cup of flour and mix just until crumbly.

Dip your fingers into a small amount of flour and then press the Crust into the baking pan. Flouring your fingers will help spread the mixture more easily as the mixture will be slightly sticky.

Bake at 325° for 15 to 20 minutes just until firm to the touch but not golden.

In a small saucepan, add the unwrapped caramels and 1/2 cup whipping cream. Cook over medium to low heat, stirring often until caramels are melted and mixture is smooth and creamy.

Remove from heat and add the Pecans. Stir well to coat the pecans with the caramel mixture.

Immediately spoon the caramel coated pecans over the crust.

In a small saucepan over medium heat, add the milk chocolate chips along and 1 tsp. unsalted butter. Stir constantly until melted.

Stir in 2 Tbsp. whipping cream and continue to stir to blend well.

Drizzle over the filling.

Refrigerate for 1 hour prior to serving or until firm.

Cut into bars, serve and enjoy. You should be able to get about 24 bars.