Candy Bar Cookies
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
-
Base
- 177.44 ml powdered sugar
- 177.44 ml butter, softened
- 29.58 ml whipping cream
- 4.92 ml vanilla
- 473.18 ml flour
-
Filling
- 28 caramels, unwrapped
- 59.14 ml whipping cream
- 59.14 ml butter
- 236.59 ml powdered sugar
- 236.59 ml chopped pecans
-
Glaze
- 118.29 ml semi-sweet chocolate chips
- 29.58 ml whipping cream
- 14.79 ml butter
- 59.14 ml powdered sugar
- 4.92 ml vanilla
- 48 pecan halves, if desired
directions
- In large bowl, combine all base inredients except flour; blend well. Stir in flour; mix well. If necessary, refrigerate dough for easier handling.
- Heat oven to 325. 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 cookie sheets. Bake at 325 for 12 to 16 minutes or until set. Cool on wire racks.
- Repeat with remaining dough. In medium saucepan, combine caramels, 1/4 cup of whipping 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 of powdered sugar and chopped pecans. 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 cup powdered sugar and 1 t. vanilla. Spread glaze over caramel filling. Top each cookie with pecan half.
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RECIPE SUBMITTED BY
Courtly
United States