More Great Recipes: Cookies

Candy Bar Cookies


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Member since 2010

Serves Makes 3 dozen | Prep Time About 3 hours | Cook Time 12 to 16 minutes

Ingredients

2 cups plus 2 tbsp butter, softened and divided
3 cups powdered sugar, divided
1/4 cup milk
3 tsp vanilla, divided
1/2 tsp salt
4 cups flour
14-oz. pkg. caramels, unwrapped
1/2 cup plus 1/3 cup evaporated milk, divided
1 cup chopped nutd
6 oz. pkg. semi-sweet chocolate chips


In a large bowl, blend together 1 1/2 cups butter and 1 1/2 cups powdered sugar.


Stir in the milk, 2 tsp vanilla, salt, and the flour.


Blend well.


Chill for 2 hours.


On a lightly floured surface, roll the dough to 1/4 inch thickness.


Cut with a 2 1/2 inch round cookie cutter.


Arrange on an ungreased baking sheet


Bake at 325 F for 12 to 16 minutes.


Let cool.


Prepare the caramel topping by combining the caramels and the 1/2 cup evaporated milk in the top of a double boiler.


Stir until the caramels have thoroughly melted.


Remove from the heat.


Stir in 1/2 cup butter, one cup powdered sugar, and the chopped nuts.


Top each cookiewith one teaspoon of the caramel mixture.


Set aside.


In a medium saucepan, combine the chocolate chips and the remaining evaporated milk over medium heat.


Stir until the chocolate chips have melted.


Remove from the heat.


Stir in the remaining butter, vanilla, and powdered sugar.


Spread the chocolate mixture on each cookie over the caramel topping


Pairs Well With


Notes

Gooseberry Patch - Lori Graham

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