Candy Bar Cookies
3/4 Cup butter
3/4 Cup confectioner’s sugar
2 Tbsp evaporated milk
1 tsp vanilla extract
1/2 tsp salt
2 Cup unbleached flour
Caramel filling (recipe follows)
Chocolate icing (recipe follows)
Cream sugar and butter. Add milk, vanilla and salt. Blend in flour and mix thoroughly. Roll out dough, half at a time, on floured surface to a 8″ x 12 ” rectangle. Trim sides and cut into 3″ x 1 1/2″ rectangles. Place on ungreased cookie sheet. Bake at 325F for 12-15 minutes. Cool, spread with caramel filling and top with chocolate icing.
Caramel filling:
35 vanilla caramels
1/4 Cup evaporated milk
1/4 Cup butter
1 Cup confectioner’s sugar
1 Cup walnuts, toasted and chopped
Melt caramels with milk in medium saucepan over low heat. Remove from heat, add butter, sugar and walnuts.
Mix well.
Chocolate icing:
1 8 oz package chocolate chips
1/3 Cup evaporated milk
2 Tbsp butter
1 tsp vanilla
1/2 Cup confectioner’s sugar
Melt chocolate with milk in small saucepan over low heat. Remove from heat, stir in butter, vanilla and sugar. Mix well, spread over caramel filling.