Title: Candy Bar Cookies
Categories: Cookies
Yield: 48 servings
Base:
2 c Pillsbury all-purpose flour
3/4 c Powdered sugar
3/4 c Margarine or butter; soft
2 tb Whipping cream
1 ts Vanilla
Filling:
28 Caramels
1/4 c Whipping cream
1/4 c Margarine or butter
1 c Powdered sugar
1 c Pecans; chopped
Glaze:
1/2 c Semi-sweet chocolate chips
2 tb Whipping cream
1 tb Margarine or butter
1/4 c Powdered sugar
1 ts Vanilla
Pecan halves; if desired
Heat oven to 325°F. Lightly spoon flour into measuring cup; level off.
In large bowl, blend all base ingredients until crumbly. Press mixture into
ungreased 15x10-inch jelly roll pan. Bake for 15-20 minutes or until
lightly browned. In small saucepan, melt caramels with 1/4 cup whipping
cream and 1/4 cup margarine until smooth, stirring constantly. Remove from
heat; stir in 1 cup powdered sugar and pecans. (Add additional cream if
needed for spreading consistency.) Spread over base.
In small saucepan over low heat, melt chocolate chips with 2
Tablespoons whipping cream and 1 tablespoon margarine until smooth,
stirring constantly. Remove from heat; stir in 1/4 cup powdered sugar and
vanilla. Drizzle glaze over filling. Cut into bars; decorate each with a
pecan half.
Source: Pillsbury More Lovin' From The Oven Cookbook
