Candy bar cookies

 
                             CANDY BAR COOKIES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         BASE:
      3/4   c            Powdered sugar
      3/4   c            Butter, softened
    2       T            Whipping cream
    1       t            Vanilla
    2       c            Flour
                         FILLING:
   28                    Caramels, unwrapped
      1/4   c            Whipping cream
      1/4   c            Butter
    1       c            Powdered sugar
    1       c            Chopped pecans
                         GLAZE:
      1/2   c            Semi-sweet chocolate chips
    2       T            Whipping cream
    1       T            Butter
      1/4   c            Powdered sugar
    1       t            Vanilla
   48                    Pecan halves (opt)
 
         In large bowl, combine all base ingredients except flour; blend
   well. Lightly spoon flour into measuring cup; level off. Stir in
   flour; mix well. If necessary, refrigerate dough for easier handling.
         Heat oven to 325 degrees.  On well-floured surface, roll half of
   dough to 12 x 8 inch rectangle.  Using pastry wheel or knife, cut
   into 2 inch squares.  Place 1/2 inch apart on ungreased cookies
   sheets. Bake at 325 degrees for 12 to 16 minutes or until set. Cool
   on wire racks. Repeat with remaining dough.
         In medium saucepan, combine caramels, 1/4 c whipping cream and
   1/4 c butter; cook over low heat, stirring frequently, until caramels
   are melted and mixture is smooth.  Remove from heat; stir in 1 c
   powdered sugar and chopped pecans.  (Add additional whipping cream a
   few drops at a time, if needed for desired spreading consistency.)
   Spread 1 t of warm filling on each cookie square.
         In small saucepan, combine chocolate chips, 2 T whipping cream
   and 1 T butter; cook over low heat, stirring frequently, until
   chocolate chips are melted and mixture is smooth.  Remove from heat;
   stir in 1/4 c powdered sugar and 1 t vanilla.  Spread glaze over
   caramel filling. Top each cookie with a pecan half.
         QUICK BAR VARIATION:  In large bowl blend all base ingredients
   at low speed until crumbly.  Press in bottom of a 15 x 10 x 1 inch
   pan. Bake at 325 for 15 to 20 minutes or until light golden brown.
   Cool. Prepare filling as directed above; spread over base. Prepare
   glaze; drizzle over filling. Top bars with pecan halves, forming 8
   rows of 6 pecans each. Allow glaze to set.  Cut into 48 bars.
  
 
 
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