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My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois
Nutritional Facts 1 serving (2 each) equals 260 calories, 14 g fat (7 g saturated fat), 23 mg cholesterol, 136 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Caramel Pecan Shortbread in Country Woman Christmas Annual 2002, p35
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Reviewed on Dec. 26, 2010 by Leanie12
Very messy but tastes great and the recipe makes quite a lot!
Reviewed on Dec. 22, 2010 by skb cooking
a new found christmas time treat. shortbread tastes better if slightly brown, don't under-bake
Reviewed on Dec. 18, 2010 by sheinemann
I really didn't like these. They're very putzy to make, which is fine when the end result is worth it. These weren't. The caramel mixture was thin and messy, and the chocolate icing was... well... bad. And the cookie overall just wasn't anything to get excited about. Not worth the time, the mess, or the calories!
Reviewed on Dec. 13, 2010 by FACSteacher
These are good but very time consuming to make, if you follow the recipe. I think they are worth it for special occasions but not a quick treat. I used caramel from the TOH Caramel Marshmallow Treat recipe b/c I had it leftover and really liked it. Not sure what the caramel from this one is like but the other is so smooth. The combination of caramel, shortbread, pecans, and chocolate is fabulous! I added chopped pecans to the caramel as the recipe says but also just put plain caramel on some to see the difference. I preferred it without the pecans in the caramel and with just one on top of the bar. Hoping my company will like them for dessert this week!
Reviewed on Dec. 13, 2010 by schaumann1
This is an excellent cookie and caramel recipe, but I should've taken others advice regarding the chocolate. Don't bother using the chocolate recipe provided! It seems extremely greasy and overpowering for the shortbread. I would definitely make these cookies again but use a simple chocolate glaze.
Reviewed on Dec. 09, 2010 by lindawenger
I made these yesterday and was disappointed with the chocolate frosting. Mine turned sludgy, and the butter would not incorporate. I tossed it out and made a chocolate glaze out of just some choclate chips and milk with a drop or two of vanilla. Fewer calories and a nice glossy appearance. The cookies tasted good, and I will make them again.Just a note: I had a little bit of the carmel mixture left over and we ate it with some apple slices. It makes a yummy apple dip.
I made these yesterday and was disappointed with the chocolate frosting. Mine turned sludgy, and the butter would not incorporate. I tossed it out and made a chocolate glaze out of just some choclate chips and milk with a drop or two of vanilla. Fewer calories and a nice glossy appearance. The cookies tasted good, and I will make them again.
Just a note: I had a little bit of the carmel mixture left over and we ate it with some apple slices. It makes a yummy apple dip.
Reviewed on Dec. 07, 2010 by debstub
I see there are quite a few others who don't want to mess with individual cookies but would rather make it in a pan. I did that (and used the buttered foil suggestion) but found that my 10x13 was a little too big for me to be able to spread the dough out to the corner edges. I would make 1 1/2 the recipe or maybe 1 1/4. I had plenty of the filling and icing so I wouldn't make any extra of that but they are delicious!!
Reviewed on Dec. 06, 2010 by texarkanalady
I haven't tried these yet but they sound wonderful. I too would like to make a pan of them. Would anyone guess how long they would need to bake? I am assuming they would fill 9X13 pan?
Reviewed on Dec. 05, 2010 by happy2day
I made these yesterday, and the kids ate them all up already. Next time, I will try making one big batch on a pan, instead of making all the little ones, one at a time.
Reviewed on Dec. 04, 2010 by wombatt
what size paqn are you useing???????
Reviewed on Dec. 04, 2010 by mlhummy
I make something very similar and, yes, I pat the dough into a pan lined with foil and greased. After all toppings are on and set, lift out of pan with foil handles. Cut with a long, very sharp, oiled knife using a straight down motion.
Reviewed on Dec. 04, 2010 by oldperson
has anyone tried to make the bars in one big pan, spredding the carmel, then putting the chocolate on, and then cut into bars
Reviewed on Sep. 30, 2010 by arinrose
These are quite tasty. I opted to cut out round cookies using a small glass. It worked well, but I would suggest making them a bit thinner, since doing it this way makes a lot less cookies. Also, cookies need to cool and caramel needs to cool quite awhile before combining -- my caramel made quite a mess on my counter! The cookies are delicious though.
Reviewed on Sep. 07, 2010 by talofa12
This was a great recipe that did not last long. One of my friends wants me to bake four dozen for her daughter's school. Keep up the good recipes.
Reviewed on Dec. 22, 2009 by tkarinas
This recipe is so easy to make and tastes so good, I have to hide it in order to keep it for Christmas day. It's a delicious recipe and so easy to make.
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