Candy Bar Cookies

Cookie

Ingredients

  • Base:
  • 3/4 cup margarine, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons evaporated milk
  • 1/4 teaspoon salt
  • 2 cups flour
  • Pecan halves
  • Filling:
  • 28 Kraft caramels
  • 1/4 cup evaporated milk
  • 1/4 cup margarine
  • 1 cup powdered sugar
  • 1 cup chopped pecans
  • Frosting:
  • 6 ounces chocolate chips
  • 1/3 cup evaporated milk
  • 2 tablespoons margarine
  • 1/2 cup powdered sugar

Directions

Cream margarine and powdered sugar; add vanilla, milk and salt. Mix well. Blend in flour; work into a dough. Chill 30 minutes. Preheat oven to 325 degrees. Roll dough on floured surface, half at a time into a 12 x 18 inch rectangle. Cut into 2 inch squares. Bake at 325 degrees for 12 - 15 minutes until lightly browned. Cool, top with 1 teaspoon filling, 1/2 teaspoon frosting, then a pecan half. ( I just kind of mound filling and frosting in center of cookie.)

For filling: Combine caramels and milk in a heavy saucepan. Melt over low heat. Remove from heat; stir in remaining ingredients.

For frosting: Melt chips with milk over low heat. Remove from heat; stir in remaining ingredients. (A bit of work, but well worth it. These keep well several days at room temperature.



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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
ebowers@matnet.cm
Candy Bar Cookies