Candy Bar Cookies

Name: Candy Bar Cookies
Prep time: 1 h 15 min
Yield: 40
Ingredients: 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; 21 caramels, unwrapped; 3 tablespoons whipping cream; 3 tablespoons margarine or butter; 3/4 cup powdered sugar; 3/4 cup chopped pecans; 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

46 Ratings

21 Reviews

Prep 1 hr 15 min
Total 0 min
Ingredients 16
Servings 40

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

By Pillsbury Kitchens

Updated November 3, 2010

Bake-Off® Contest 13, 1961

Alice Reese
Minneapolis, Minnesota

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

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.