PECAN PIE FUDGE

Ingredients:

1 pie crust
4 cups white chocolate chips
1 ½ cups chopped pecans
½ cup corn syrup dark or light
½ cup brown sugar
¼ cup evaporated milk
1 tablespoon butter
1 tablespoon dark Karo syrup or molasses optional
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions:
Preheat oven to 400°F and line an 8×8 square baking dish or a small rectangle bread pan with foil and lightly grease or butter it.
Unroll the pie crust and cut to fit the bottom of your baking dish.
Place crust in dish, then poke all over with a fork.
Place baking dish in oven and bake the crust for 10-12 minutes until light golden.
Meanwhile prepare the fudge.
In a medium saucepan over medium-high heat, combine the corn syrup, evaporated milk, karo syrup or molasses, white chocolate chips, butter and brown sugar, and stir everything together.
Keep stirring constantly until smooth and melted. Remove from heat, then stir in the vanilla extract and salt.
Remove the pie crust from oven and pour over the warm fudge over the warm crust.
Immediately top with the chopped pecans, pressing the nuts into the fudge so they stick.
Refrigerate 4 hours until firm. Slice into small squares and enjoy!