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Category: Bars
Prep Time: Cook Time: Total Time:
Base:
3/4 cup powdered sugar
3/4 cup butter OR margarine, softened
2 tbsp whipping cream
1 tsp vanilla extract
2 cups all-purpose flour
Filling:
28 caramels, unwrapped
1/4 cup whipping cream
1/4 cup butter OR margarine
1 cup powdered sugar
1 cup chopped pecans
Glaze:
1/2 cup semisweet chocolate chips
2 tbsp whipping cream
1 tbsp butter OR margarine
1/4 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 325. In a large bowl blend all base ingredients at low speed until crumbly. Press in bottom of ungreased 15 x 10 x 1-inch jelly roll baking pan. Bake for 15 to 20 minutes or until light golden brown. Cool.
In medium saucepan, combine caramels, 1/4 cup 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 powdered sugar and chopped pecans. (Add additional whipping cream a small amount at a time, if needed for desired consistency.) Spread warm filling over base.
In small saucepan, combine chocolate chips, 2 tbsp whipping cream and 1 tbsp 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 tsp vanilla. Drizzle over filling. Cool and cut into bars.
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CARAMEL COOKIE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Base:
3/4 cup powdered sugar
3/4 cup butter OR margarine, softened
2 tbsp whipping cream
1 tsp vanilla extract
2 cups all-purpose flour
Filling:
28 caramels, unwrapped
1/4 cup whipping cream
1/4 cup butter OR margarine
1 cup powdered sugar
1 cup chopped pecans
Glaze:
1/2 cup semisweet chocolate chips
2 tbsp whipping cream
1 tbsp butter OR margarine
1/4 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 325. In a large bowl blend all base ingredients at low speed until crumbly. Press in bottom of ungreased 15 x 10 x 1-inch jelly roll baking pan. Bake for 15 to 20 minutes or until light golden brown. Cool.
In medium saucepan, combine caramels, 1/4 cup 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 powdered sugar and chopped pecans. (Add additional whipping cream a small amount at a time, if needed for desired consistency.) Spread warm filling over base.
In small saucepan, combine chocolate chips, 2 tbsp whipping cream and 1 tbsp 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 tsp vanilla. Drizzle over filling. Cool and cut into bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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