Candy Bar Cookies

From pillsbury bake-off 1962. YUM!

• Ready In: 40 mins
• Serves: 48
• Yields: 48 cookies

Ingredients

• Base

• 3⁄4 cup powdered sugar
• 3⁄4 cup butter, softened
• 2  tablespoons  whipping cream
• 1  teaspoon vanilla
• 2  cups flour

• Filling

• 28  caramels, unwrapped
• 1⁄4 cup  whipping cream
• 1⁄4 cup butter
• 1  cup powdered sugar
• 1  cup  chopped pecans

• Glaze

• 1⁄2 cup  semi-sweet chocolate chips
• 2  tablespoons  whipping cream
• 1  tablespoon butter
• 1⁄4 cup powdered sugar
• 1  teaspoon vanilla
• 48  pecan halves, if desired

Directions

1. In large bowl, combine all base inredients except flour; blend well. Stir in flour; mix well. If necessary, refrigerate dough for easier handling.
2. Heat oven to 325. On well-floured surface, roll half of dough to 12 x 8 inch rectangle. Using pastry wheel or knife, cut into 2 inch squares. Place 1/2 inch apart on ungreased cookie sheets. Bake at 325 for 12 to 16 minutes or until set. Cool on wire racks.
3. Repeat with remaining dough. In medium saucepan, combine caramels, 1/4 cup of whipping cream, and 1/4 cup butter; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat; stir in 1 cup of powdered sugar and chopped pecans. Spread 1 t. of warm filling on each cookie square.
4. In small saucepan, combine chocolate chips, 2 T. whipping cream and 1 T. butter; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Remove from heat; stir in 1/4 cup powdered sugar and 1 t. vanilla. Spread glaze over caramel filling. Top each cookie with pecan half.