Bake-Off® Contest 13, 1961
Minneapolis, Minnesota

Candy Bar Cookies

Enjoy this distinctive dessert - vanilla bar cookies topped with caramel-pecan filling and a rich chocolate glaze.

(39)
15 reviews.
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  • prep time 1 hr 15 min
  • total time
  • ingredients 16
  • servings 40
 

Ingredients

Base

3/4
cup powdered sugar
3/4
cup margarine or butter, softened
2
tablespoons whipping cream
1
teaspoon vanilla
2
cups all purpose or unbleached flour

Filling

21
caramels, unwrapped
3
tablespoons whipping cream
3
tablespoons margarine or butter
3/4
cup powdered sugar
3/4
cup chopped pecans

Glaze

1/3
cup semisweet chocolate chips
1
tablespoon whipping cream
2
teaspoons margarine or butter
3
tablespoons powdered sugar
1
teaspoon vanilla
40
pecan halves (1/2 cup), if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine all base ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 325°F. On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.
  • 3 Bake at 325°F. for 10 to 13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
  • 4 In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in 3/4 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.) Spread 1 teaspoon warm filling on each cookie square.
  • 5 In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half.
  • 1 In large bowl, combine all base ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 325°F. On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.
  • 3 Bake at 325°F. for 10 to 13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
  • 4 In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in 3/4 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.) Spread 1 teaspoon warm filling on each cookie square.
  • 5 In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
3mg
3%;
Sodium
65mg
65%;
Total Carbohydrate
14g
14%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.