"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Candy Bar Cookies Recipe

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This recipe for Candy Bar Cookies, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, May 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
BASE:
3/4 c. powdered sugar
3/4 c. butter, softened
2 T. whipping cream
1 tsp. vanilla
2 c. flour

FILLING:
21 caramels
3 T. whipping cream
3 T. butter
3/4 c. powdered sugar
3/4 c. chopped pecans

GLAZE
1/3 c. semisweet chocolate chips
1 T. whipping cream
2 tsp. butter
3 T. powdered sugar
1 tsp. vanilla
40 pecan halves, if desired

Directions:
Directions:
Combine all base ingredients except flour. Blend well. Add flour, mix well. If necessary, cover dough with plastic wrap and refrigerate 1 hour for easier handling.
Heat oven to 325. On well-floured surface, roll out half of dough at a time into 10x8" rectangle. Cut into 2" squares. Place 1/2 apart on ungreased cookie sheets.
Bake at 325 for 10-13 minutes or until set. Remove from cookie sheets onto wire racks. Cool completely.
In saucepan, combine caramels, 3 T. whipping cream and 3 T. butter. Cook over low heat, stirring frequently until caramels are melted and mixture is smooth. Remove from heat. Stir in 3/4 c. powdered sugar and chopped pecans. Add additional whipping cream a few drops at a time, if needed for desired spreading consistency. Spread 1 tsp. warm filling on each cookie square.
In small saucepan, combine chocolate chips, 1 T. whipping cream and 2 tsp. butter. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Remove from heat. Stir in 3 T. powdered sugar and 1 tsp. vanilla. Spread glaze evenly over caramel filling on each cookie. Top with pecan half.

Number Of Servings:
Number Of Servings:
40 cookies

 

 

 

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