caramal slice (candy bar cookies Recipe

Basic cookie:
3/4 cup butter
3/4 cup powdered sugar
2 tablespoons evaporated milk
1 tsp vanilla
2 cups flour
1/4 tsp salt

Caramal topping:
1/2 lb. light candy caramals
1/4 cup evaporated milk
1/4 cup butter
1 cup sifted powdered sugar
1 cup chopped pecans


Chocolate topping:
1 cup chocolate chips
1/4 cup evaporated milk
2 Tbsp butter
1 tsp vanilla
1/2 cup powdered sugar

Melt Chocolate chips with evap. milk over low heat. Stir in remaining ingredients and spread over caramal.

Additional pecan, optional.

Basic cookie:
Cream butter and add powdered sugar. Add vanilla, milk and salt. Mix well.
Blend in flour and mix. Make into a roll or log and put into refrigerator overnight. Slice and place on ungreased cookie sheet. Bake at 325 degrees F for 12-15 minutes until lightly brown. Cool and spread with caramal, then chocolate topping.

Caramal topping:
Combine caramals, and evaporated milk in top of a double boiler. Heat until caramals melt, stirring occasssionally. Remove from heat. Add butter and powdered sugar. Stir in pecans. Keep over hot water to maintain spreadability.

Chocolate topping:
Melt Chocolate chips with evap. milk over low heat. Stir in remaining ingredients and spread over caramal.

Decorate each cookie with 1/2 pecan.