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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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. Ingredients:
3/4 cup butter, softened |
3/4 cup confectioners' sugar |
2 tablespoons evaporated milk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling: |
28 caramels |
6 tablespoons evaporated milk |
2 tablespoons butter |
1/2 cup confectioners' sugar |
3/4 cup finely chopped pecans |
icing: |
1 cup (6 ounces) semisweet chocolate chips |
3 tablespoons evaporated milk |
2 tablespoons butter |
1/2 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
pecan halves |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2-in. x 1-in. strips. Place 1 in. apart on greased baking sheets.
3. Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
4. For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.
5. For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes.
6. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container. Yield: about 4 dozen.
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