Candy Bar Cookie Recipe

2 c Pillsbury all-purpose flour
3/4 c Powdered sugar
3/4 c Margarine or butter; soft
2 tb Whipping cream
1 ts Vanilla

Filling:
28 Caramels
1/4 c Whipping cream
1/4 c Margarine or butter
1 c Powdered sugar
1 c Pecans; chopped

Glaze:
1/2 c Semi-sweet chocolate chips
2 tb Whipping cream
1 tb Margarine or butter
1/4 c Powdered sugar
1 ts Vanilla
Pecan halves; if desired

Heat oven to 325~F. Lightly spoon flour into measuring cup; level off. In large bowl, blend all base ingredients until crumbly. Press mixture into ungreased 15×10-inch jelly roll pan. Bake for 15-20 minutes or until lightly browned. In small saucepan, melt caramels with 1/4 cup whipping cream and 1/4 cup margarine until smooth, stirring constantly. Remove from heat; stir in 1 cup powdered sugar and pecans. (Add additional cream if needed for spreading consistency.) Spread over base. In small saucepan over low heat, melt chocolate chips with 2 Tablespoons whipping cream and 1 tablespoon margarine until smooth, stirring constantly. Remove from heat; stir in 1/4 cup powdered sugar and vanilla. Drizzle glaze over filling. Cut into bars; decorate each with a pecan half.

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