Candy Bar Cookies
By
Sandy Cafourek, Jefferson, Oregon
A decadent combination of chocolate, caramel and cookie set off with the crunchy saltiness of pecans.
Preparation time
30 minutes
Cooking time
16 minutes
Total time
46 minutes
Yield
24 Bars
Ingredients
3⁄4 cup butter 3⁄4 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons canned milk 1⁄4 teaspoon salt 2 cups flour 28 light caramels 1⁄4 cup canned milk 1⁄4 cup butter 1 cup powdered sugar 1 cup pecans (chopped) 6 ounces chocolate chips (1 package) 1⁄3 cup canned milk 2 tablespoons butter 1 teaspoon vanilla 1⁄2 cup powdered sugar pecan halvesInstructions
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.
Recipe Type(s)
