Candy bar cookies
4 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Powdered sugar |
| ¾ | cup | Butter, softened |
| 2 | tablespoons | Whipping cream |
| 1 | teaspoon | Vanilla |
| 2 | cups | Flour |
| 28 | 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 | Pecan halves (opt) | |
| In | large bowl, combine all base ingredients except flour; blend | |
| In | medium saucepan, combine caramels, 1/4 c whipping cream and | |
| In | small saucepan, combine chocolate chips, 2 T whipping cream | |
Directions
BASE:
FILLING:
GLAZE:
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.