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Candy Bar Cookie Squares recipe

Shortbread cookie squares are topped witha layer of nutty caramel, drizzled with chocolate glaze and garnishedwith a pecan half.

Recipe: Candy Bar CookieSquares

3/4 cup powdered sugar
3/4 cup butter or margarine, softened
2 tablespoons whipping cream
1 teaspoon vanilla extract
2 cups all-purpose flour

28 soft caramels, unwrapped
1/4 cup whipping cream
1/4 cup butter or margarine
1 cup powdered sugar
1 cup chopped pecans

1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
1 tablespoon butter or margarine
1/4 cup powdered sugar
1 teaspoon vanilla extract
48 pecan halves, if desired

  • In large bowl, combine all base ingredientsexcept flour; blend well. Stir in flour; mix well. Cover andrefrigerate dough for 2 hours.
  • Preheat oven to 325°F (160°C).On floured surface, roll half of dough to 12 x 8-inch rectangle.Using pastry wheel or knife, cut into 2-inch squares. Place 1/2inch apart on ungreased cookie sheets.
  • Bake for 12 to 16 minutes or until set.Cool on wire racks. Repeat with remaining dough.
  • In medium saucepan, combine caramels,1/4 cup whipping cream and 1/4 cup butter; cook over low heat,stirring frequently, until caramels are melted and mixture issmooth. Remove from heat; stir in 1 cup powdered sugar and choppedpecans. (Add additional whipping cream a small amount at a time,if needed for desired consistency.) Spread 1 teaspoon of warmfilling on each cookie square.
  • In small saucepan, combine chocolate chips,2 tablespoons whipping cream and 1 tablespoon butter; cook overlow heat, stirring frequently, until chocolate chips are meltedand mixture is smooth. Remove from heat; stir in 1/4 cup powderedsugar and 1 teaspoon vanilla. Spread glaze over caramel filling.Top each cookie with pecan half.

    4 dozen cookies.

    Peanut Butter Caramel Cookie Bars

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