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Candy Bar Cookies |
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Serves: 48
Print this Recipe
Serving Size: 1 bar
Alice Reese - Minneapolis, Minnesota
Bake-Off® Contest 13, 1961 Grand Prize Winner
Try our quick bar variation using a press-in-the-pan crust.
BASE
3/4 cup powdered sugar
3/4 cup margarine or butter, softened
2 tablespoons whipping cream
1 teaspoon vanilla extract
2 cups all-purpose flour
FILLING
28 caramels, unwrapped
1/4 cup whipping cream
1/4 cup margarine or butter
1 cup powdered sugar
1 cup chopped pecans
GLAZE
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
1 tablespoon margarine or butter
1/4 cup powdered sugar
1 teaspoon vanilla extract
48 pecans halves (2/3 cup), if desired
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In large bowl, combine all base ingredients except flour; blend well. Stir in flour; mix well. If necessary, refrigerate dough for easier handling.
Heat oven to 325°F. On well-floured surface, roll half of dough to 12 x 8-inch rectangle. Using pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets. Bake at 325°F. for 12 to 16 minutes or until set. Cool on wire racks. Repeat with remaining dough.
In medium saucepan, combine caramels, 1/4 cup whipping cream and 1/4 cup margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat; stir in 1 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.) Spread 1 teaspoon of warm filling on each cookie square.
In small saucepan, combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon margarine; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Remove from heat; stir in 1/4 cup powdered sugar and I teaspoon vanilla. Spread glaze over caramel filling. Top each cookie with pecan half.
TIP: To make bars, in large bowl, blend all base ingredients at low speed until crumbly. Press in bottom of ungreased 15 x 10 x 1-inch baking pan. Bake at 325°F. for 15 to 20 minutes or until light golden brown. Cool. Prepare filling as directed above; spread over base. Prepare glaze; drizzle over filling. Top bars with pecan halves, forming 8 rows of 6 pecans each. Allow glaze to set. Cut into bars.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 bar): Calories 130; Protein 1g; Carbohydrate 14g; Fat 8g; Sodium 60mg
PICTURE: Top to bottom: Choco-Nut Sweet Treats, Candy Bar Cookies
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Candy Bar Cookies is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now!
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