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Candy Bar Cookies III




Source of Recipe


pillsbury.com


Recipe Introduction


Alice Reese
Minneapolis, MN
Bake-Off® Contest 13, 1961
-$25,000 WINNER

Base
3/4 cup powdered sugar
3/4 cup margarine or butter, softened
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups Pillsbury BEST® All Purpose or Unbleached Flour
Filling
21 caramels, unwrapped
3 tablespoons whipping cream
3 tablespoons margarine or butter
3/4 cup powdered sugar
3/4 cup chopped pecans
Glaze
1/3 cup semisweet chocolate chips
1 tablespoon whipping cream
2 teaspoons margarine or butter
3 tablespoons powdered sugar
1 teaspoon vanilla
40 pecan halves (1/2 cup), if desired


1. In large bowl, combine all base ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
2. Heat oven to 325°F. On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.
3. Bake at 325°F. for 10 to 13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
4. In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in 3/4 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.) Spread 1 teaspoon warm filling on each cookie square.
5. In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half.