Mom’s Candy Bar Cookies
 Mom’s Candy Bar Cookies A light buttery cookie topped with a layer of caramel pecans and a layer of chocolate. My mom always made these cookies at Christmas time and she was really fussy about them. Some of these would pass her inspection but not all. When helping with these you had to leave the edges of the cookies so they show when you added the caramel topping. Then when the chocolate was added you had to leave the caramel showing. Now that I look back on it I would have to say my mom was OCD when it came to these cookies. I had planned on sharing these before Christmas but got all wrapped up with Christmas baking. These are one of my favorite Christmas Cookies. Mom's Candy Bar Cookies Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cookies Prep time: 1 hour 15 mins Cook time: 13 mins Total time: 1 hour 28 mins Serves: 50 cookies Cookie Layer 3/4 cup powdered sugar 3/4 cup butter, softened 2 tablespoons milk 1 teaspoon vanilla 1/4 teaspoon salt 2 cups all purpose flour Filling 28 caramels, unwrapped 1/4 cup evaporated milk 1/4 cup butter 3/4 cup powdered sugar 1 cup chopped pecans Glaze 6 oz. semisweet chocolate chips 1/3 cup evaporated milk 2 tablespoons butter 1/2 cup powdered sugar 1 teaspoon vanilla Cookie Layer 3/4 cup powdered sugar 3/4 cup butter, softened 2 tablespoons milk 1 teaspoon vanilla 1/4 teaspoon salt 2 cups all purpose flour Filling 28 caramels, unwrapped 1/4 cup evaporated milk 1/4 cup butter 3/4 cup powdered sugar 1 cup chopped pecans Glaze 6 oz. semisweet chocolate chips 1/3 cup evaporated milk 2 tablespoons butter 1/2 cup powdered sugar 1 teaspoon vanilla In large bowl, combine all of the cookie ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 325°F. On well-floured surface, roll out half of dough at a time into 10 x 8-inch rectangle. With pastry wheel or knife, cut into 1 1/2 inch squares. Place 1/2 inch apart on ungreased cookie sheets. Bake at 325°F. for 10 to 13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled. In medium saucepan, combine caramels, evaporated milk and butter; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in powdered sugar and chopped pecans. Spread 1 teaspoon warm filling on each cookie square. In small saucepan, combine chocolate chips, evaporated milk and butter. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in powdered sugar and vanilla. Spread glaze evenly over caramel filling on each cookie. In large bowl, combine all of the cookie ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 325°F. On well-floured surface, roll out half of dough at a time into 10 x 8-inch rectangle. With pastry wheel or knife, cut into 1 1/2 inch squares. Place 1/2 inch apart on ungreased cookie sheets. Bake at 325°F. for 10 to 13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled. In medium saucepan, combine caramels, evaporated milk and butter; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in powdered sugar and chopped pecans. Spread 1 teaspoon warm filling on each cookie square. In small saucepan, combine chocolate chips, evaporated milk and butter. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in powdered sugar and vanilla. Spread glaze evenly over caramel filling on each cookie. Maybe you’d like to try? Chocolate Pecan Jam Thumbprint Cookies Peppermint Stick Cookies Copycat Lofthouse Sugar Cookies Pin It!