Mom's Candy Bar Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 50 cookies
A light buttery cookie topped with a layer of caramel pecans and a layer of chocolate.
  • Cookie Layer
  • 3/4 cup powdered sugar
  • 3/4 cup butter, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups all purpose flour
  • Filling
  • 28 caramels, unwrapped
  • 1/4 cup evaporated milk
  • 1/4 cup butter
  • 3/4 cup powdered sugar
  • 1 cup chopped pecans
  • Glaze
  • 6 oz. semisweet chocolate chips
  • 1/3 cup evaporated milk
  • 2 tablespoons butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  1. In large bowl, combine all of the cookie 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 10 x 8-inch rectangle. With pastry wheel or knife, cut into 1 1/2 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, evaporated milk and butter; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in powdered sugar and chopped pecans. Spread 1 teaspoon warm filling on each cookie square.
  5. In small saucepan, combine chocolate chips, evaporated milk and butter. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in powdered sugar and vanilla. Spread glaze evenly over caramel filling on each cookie.
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