This is a print preview of "Candy Bar Cookies" recipe.

Candy Bar Cookies Recipe
by Global Cookbook

Candy Bar Cookies
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  Servings: 4


  • 1/2 c. butter
  • 3/4 c. confectioners' sugar
  • 2 Tbsp. evaporated lowfat milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 c. all-purpose flour
  • 1/2 lb (about 28) light-colored candy caramels
  • 1/4 c. evaporated lowfat milk
  • 1/4 c. butter
  • 1 c. confectioners' sugar
  • 1 c. minced pecans
  • 3/4 c. semi-sweet chocolate chips
  • 1/4 c. evaporated lowfat milk
  • 1 Tbsp. butter
  • 1 tsp vanilla
  • 1/3 c. confectioners' sugar Pecan halves for garnish, optional


  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.