Candy Bar Cookies

Ingredients

  • Recipe courtesy of Pillsbury®
  • Ingredients
  • Base
  • 3/4 cup powdered sugar
  • 3/4 cup margarine or butter softened
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla
  • 2 cups all purpose or unbleached flour
  • Filling
  • 21 caramels unwrapped
  • 3 tablespoons whipping cream
  • 3 tablespoons margarine or butter
  • 3/4 cup powdered sugar
  • 3/4 cup chopped pecans
  • Glaze
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon whipping cream
  • 2 teaspoons margarine or butter
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 40 pecan halves 1/2 cup, if desired

Instructions

  1. In large bowl, combine all base ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
  2. Heat oven to 325°F. On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.
  3. Bake at 325°F. for 10 to 13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
  4. In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in 3/4 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.) Spread 1 teaspoon warm filling on each cookie square.
  5. In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half.