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Tuesday, July 13, 2010

Candy Bar Cookies

Candy Bar Cookies

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 cups plus 1/3 cup evaporated milk, divided
1 cup chopped nuts
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 teaspoons vanilla, salt, and flour. Blend well. Chill for 2 hours. On a lightly 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. Let cool. Prepare the caramel topping by combining caramels and 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 cookie with 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 of each cookie over the caramel topping. Makes 3 dozen

Gooseberry Patch - Lori Graham

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