Ingredients
- 1/2 c. butter
- 3/4 c. confectioners' sugar
- 2 Tbsp. evaporated lowfat milk
- 1 tsp vanilla
- 1/4 tsp salt
- 2 c. all-purpose flour
- 1/2 lb (about 28) light-colored candy caramels
- 1/4 c. evaporated lowfat milk
- 1/4 c. butter
- 1 c. confectioners' sugar
- 1 c. minced pecans
- 3/4 c. semi-sweet chocolate chips
- 1/4 c. evaporated lowfat milk
- 1 Tbsp. butter
- 1 tsp vanilla
- 1/3 c. confectioners' sugar Pecan halves for garnish, optional
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Candy Bar Cookies
Servings: 4
Directions
- Beat the butter till light and creamy. Gradually add in the confectioners' sugar, creaming well. Add in the evaporated lowfat milk, vanilla and salt; mix well. Blend in the flour and mix thoroughly. If necessary, refrigeratefor easier handling.
- Roll out the dough, half at a time, on a floured surface to a 12-by-8-inch rectangle. Trim sides. Cut into 3-by-1 1/2-inch rectangles or possibly 2-inch squares; place on ungreased cookie sheets. Bake at 325 degrees for 12 to 16 min, or possibly till lightly browned. Cold.
- Make the filling: Combine the caramels and evaporated lowfat milk in the top of a double boiler (or possibly do this in the microwave). Heat till caramels heat, stirring occasionally. Remove from heat; stir in the butter, confectioners' sugar and pecans. Set aside.
- Make the icing: Heat the chocolate chips with the evaporated lowfat milk over low heat. Remove from heat and stir in the butter, vanilla and confectioners' sugar. To assemble: Spread 1 tsp. caramel filling on each cookie. Top with 1/2 tsp. icing. Decorate with pecan half if you like.
- Makes 4 dozen rectangles or possibly 7 dozen square cookies.
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