Shortbread cookie squares are topped witha layer of nutty caramel, drizzled with chocolate glaze and garnishedwith a pecan half.
Recipe: Candy Bar CookieSquares
Base: 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
Filling: 28 soft caramels, unwrapped 1/4 cup whipping cream 1/4 cup butter or margarine 1 cup powdered sugar 1 cup chopped pecans
Glaze: 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.
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