"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Candy Bar Cookies Recipe

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This recipe for Candy Bar Cookies, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gertrude Hurley
Added: Friday, January 13, 2006


Cookie Base:
3/4 cup powdered sugar
1 tsp vanilla
2 tbsp evaporated milk
1/4 tsp salt
2 cups flour, sifted
3/4 cup butter

Caramel Filling:
1/2 lb light colored candy caramels
1/4 cup butter
1/4 cup evaporated milk
1 cup powdered sugar, sifted
1 cup chopped nuts

1 cup chocolate chips
1/3 cup evaporated milk
2 tbsp butter
1 tsp vanilla
1/2 cup powdered sugar

Cookie Base: Cream the butter and gradually add powdered sugar. Add vanilla, evaporated milk and salt; mix well. Blend in flour. If necessary, chill for easier handling. Roll out dough, half at a time, on floured surface to a 12-8 inch rectangle; trim sides. Cut into 3x1 1/2 inch rectangles for 2 inch squares. Place on ungreased cookie sheet. Bake at 325 for 12-16 minutes, until lightly browned. Cool.

Caramel Filling: Combine in top boiler, caramels and evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat. Stir in butter, powdered sugar, and nuts. Pour over cookie base.

Icing: Melt chocolate chips with evaporated milk over low heat. Remove from heat. Stir in butter, vanilla and powdered sugar.




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