Candy bar cookies

Yield: 4 Dozen

Measure Ingredient
¾ cup Powdered sugar
¾ cup Butter, softened
2 tablespoons Whipping cream
1 teaspoon Vanilla
2 cups Flour
28 \N Caramels, unwrapped
¼ cup Whipping cream
¼ cup Butter
1 cup Powdered sugar
1 cup Chopped pecans
½ cup Semi-sweet chocolate chips
2 tablespoons Whipping cream
1 tablespoon Butter
¼ cup Powdered sugar
1 teaspoon Vanilla
48 \N Pecan halves (opt)
\N In large bowl, combine all base ingredients except flour; blend
\N In medium saucepan, combine caramels, 1/4 c whipping cream and
\N In small saucepan, combine chocolate chips, 2 T whipping cream




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 ½ 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.

¼ 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.

and 1 T butter; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Remove from heat; stir in ¼ 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.

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