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Candy bar cookies

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Ingredients/Components

vanilla - 1 tsp
chopped pecans - 1 c
salt - 1/4 tsp
butter - 3/4 c
evaporated milk - 2 Tbsp
sifted powdered sugar - 3/4 c
sifted all-purpose flour - 2 c
Add evaporated milk, vanilla and salt; mix well
Heat until melted, stirring occasionally

How to make candy bar cookies:

Cream butter; gradually add powdered sugar. Add evaporated milk, vanilla and salt; mix well. Blend in flour. Roll out dough half at a time on floured surface to 12 x 8-inch rectangle. Cut into 3 x 1 1/2-inch rectangles or 2-inch squares. Place on ungreased cookie sheet. Bake at 325° for 12 to 16 minutes until lightly browned; cool. Spread 1 teaspoon filling on each. Top with 1/2 teaspoon icing. Decorate with pecan half, if desired.Caramel Filling:1/2 lb. (about 28) light colored candy caramels1/4 c. evaporated milk1/4 c. butter1 c. sifted powdered sugar1 c. chopped pecans Combine in top of double boiler caramels and evaporated milk. Heat until melted, stirring occasionally. Remove from heat; add butter, powdered sugar and chopped pecans.Chocolate Icing:1 c. (6 oz.) semi-sweet chocolate chips1/3 c. evaporated milk2 Tbsp. butter1 tsp. vanilla1/2 c. sifted powdered sugar Melt chocolate chips with evaporated milk over low heat. Remove from heat; stir in butter, vanilla and sifted powdered sugar.

Recipe categories: Desserts, Cookie and brownie, Bar cookie.

Rating:

Average rating: 3, total votes: 9

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