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Candy Bar Cookies




Source of Recipe


Internet


List of Ingredients




Base
3/4 cup powdered sugar
3/4 cup margarine or butter, softened
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups All Purpose flour

Filling
28 caramels, unwrapped
1/4 cup whipping cream
1/4 cup margarine or buffer
1 cup powdered sugar
1 cup chopped pecans

Glaze
l/4 cup semis sweet chocolate chips
2 tablespoons whipping cream
1 tablespoon margarine or butter
1/4 cup powdered sugar
1 teaspoon vanilla
48 pecan halves (2/3 cup), if desired

Recipe



In large bowl, combine all base ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour; mix well. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 325°F Divide dough in half On well-floured surface, roll each half of dough into 12 x8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.

Bake at 325°F for 12 to 16 minutes or until set. Remove from cookie sheets; cool on wire racks.

In medium saucepan, combine caramels, 1/4 cup whipping cream and 1/4 cup margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat; stir in 1 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.

In small saucepan, combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon margarine; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Remove from heat; stir in 1/4 cup powdered sugar and 1 teaspoon vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half.

Makes: 4 dozen cookies