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    Caramel Cookie Bars


    Source of Recipe


    newspaper clipping

    List of Ingredients






    Base:
    3/4 cup powdered sugar
    3/4 cup butter OR margarine, softened
    2 tablespoons whipping cream
    1 teaspoon vanilla extract
    2 cups all-purpose flour

    Filling:
    28 caramels, unwrapped
    1/4 cup whipping cream
    1/4 cup butter OR margarine
    1 cup powdered sugar
    1 cup chopped pecans

    Glaze:
    1/2 cup semisweet chocolate chips
    2 tablespoons whipping cream
    1 tablespoon butter OR margarine
    1/4 cup powdered sugar
    1 teaspoon vanilla extract

    Recipe



    Preheat oven to 325*F (160*C).
    In a large bowl blend all base ingredients at low speed until crumbly. Press in bottom of ungreased 15 x 10 x 1-inch jelly roll baking pan. Bake for 15 to 20 minutes or until light golden brown. Cool.
    In medium saucepan, combine caramels, 1/4 cup whipped cream and 1/4 cup butter; 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 small amount at a time, if needed for desired consistency.) Spread warm filling over base.
    In small saucepan, combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter; 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. Drizzle over filling. Cool and cut into bars.
    Makes 48 bars.

 

 

 


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