Candy Bar Cookies

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Makes 4 dozen rectangles or possibly 7 dozen square cookies.