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  Candy Bar Cookies
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 238
Ingredients:
BASE:
3/4 cup Powdered sugar
3/4 cup Butter, softened
2 tbsp Whipping cream
1 tsp Vanilla
2 cup Flour
FILLING:
28 Caramels, unwrapped
1/4 cup Whipping cream
1/4 cup Butter
1 cup Powdered sugar
1 cup Chopped pecans
GLAZE:
1/2 cup Semi-sweet chocolate chips
2 tbsp Whipping cream
1 tbsp Butter
1/4 cup Powdered sugar
1 tsp Vanilla
48 Pecan halves (opt)
in large bowl, combine all base
Instructions:
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 1/2 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.
In medium saucepan, combine caramels, 1/4 c whipping cream and
1/4 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.
In small saucepan, combine chocolate chips, 2 T whipping cream
and 1 T butter; cook over low heat, stirring frequently, until
chocolate chips are melted and mixture is smooth. Remove from heat;
stir in 1/4 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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