Cookie:
Cream butter and powdered sugar, vanilla, canned milk and salt. Blend in flour. Roll out dough one half at a time on a floured surface to a 12 x 8 rectangle. Cut into 2-inch squares. Bake on ungreased sheet at 325º for 12-16 minutes.
Middle Filling:
Melt the caramels with ¼ cup of canned milk. Stir well and remove from heat. Add ¼ cup of butter, 1 cup of powdered sugar, and nuts. Let set for 1-2 minutes before spreading on the cookie sheet.
Top Layer:
Melt chocolate chips and 1/3 cup of canned milk over low heat. Stir in 2 tablespoons of butter, 1 teaspoon of vanilla, and ½ cup of powdered sugar. Let set 2-3 minutes before topping each cookie. Garnish with pecan halves.
Nobody has commented yet. Be the first to kick off the discussion!