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Candy Bar Cookies

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Candy Bar Cookies
  • Prep 1 hr 15 min
  • Total 0 min
  • Ingredients 16
  • Servings 40
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Enjoy this distinctive dessert - vanilla bar cookies topped with caramel-pecan filling and a rich chocolate glaze.
By Pillsbury Kitchens
Updated Nov 3, 2010
Bake-Off® Contest 13, 1961
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.

Nutrition Information

130 Calories, 8g Total Fat, 1g Protein, 14g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
130
Calories from Fat
70
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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