Candybar Cookies
Total Time
Prep: 10 min. Cook: 15 min.
Makes
1 serving
Ingredients
Cookie Crust:
1-1/2 cups Butter, softened
1-1/2 cups Sifted Powdered Sugar
1/4 cup Evaporated Milk
2 tsp Vanilla
1/2 tsp Salt
2 cups Sifted All-Purpose Flour
Caramel Filling:
1 lb Caramels (about 56)
1/2 cup Evaporated Milk
1/2 cup Butter
2 cups Sifted Powdered Sugar
Chocolate Icing:
12 oz Milk Chocolate Chips
2/3 cups Evaporated Milk
1/4 cup Butter
2 tsp Vanilla
1 cup Sifted Powdered Sugar
Pecan or Walnut Halves (optional)
Directions
Cookie Crust:
Cream together butter and powdered sugar. Add milk, vanilla & salt and mix well. Blend in flour and mix thoroughly. Dough may need to be chilled at this point for easier handling.
Roll out dough on a floured surface to approximately 1/8" thickness. Trim sides. Cut into 2" squares and place on ungreased cookie sheets.
Bake at 325 degrees for 12-16 minutes or until very lightly browned. Cool.
Caramel Filling:
Combine caramels and evaporated milk and heat in a double boiler or microwave until caramels melt. Add butter and powdered sugar and stir until smooth.
Spread 1 teaspoon of filling onto each cookie crust. Cool.
Chocolate Icing:
Melt chocolate chips with milk in microwave or double boiler. Stir in butter, vanilla and powdered sugar and stir until smooth.
Spread 1/2 teaspoon over the caramel filling and decorate with a pecan or walnut half. Cool.
