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Candy Bar Cookies

(41)

16 reviews

1 hr 15 min prep time
0 min total time
16 ingredients
40 servings

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

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 130
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 2g 10%
Cholesterol: 3mg; 1%
Sodium: 65mg; 3%
Total Carbohydrate: 14g; 5%
Dietary Fiber 1g 4% Sugars 9g
Protein: 1g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 1/2 Fruit; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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