Le Cordon Bleu Pastry Grad, Living and Traveling Around Paris

Candy Bar Cookies

Happppppy Holidays!

A couple of nights ago I went over to my friend Jen’s house for a cookie exchange party! So fun! We watched National Lampoon’s Christmas Vacation, drank mulled wine, and ate a ton of cookies. yum!

I brought some amazing Salted Nutella Fudge and Jen shared Candy Bar Cookies, her absolute favorite holiday cookie. They might be fast becoming mine too! These are fantastic with a cookie crust on the bottom, caramel, melted chocolate and a pecan half on top. Whoa do I love all of those ingredients!

I begged her for the recipe and here it is from her family cookbook!

Candy Bar Cookies

Cream 3/4 cup (1 1/2 stick) unsalted butter with 3/4 cup powdered sugar. Add 2 Tablespoons evaporated milk, 1 teaspoon vanilla, and 1/4 teaspoon salt. Mix well. Blend in 2 cups of all-purpose flour. Refrigerate the soft batter. Take out half of the dough while still stiff and roll out on a floured surface. Cut with a glass top or round cookie cutter into circles or other fun shapes. Place on ungreased cookie sheet and Bake at 325 degrees for 12 to 16. Repeat with the second half of the dough.

Makes about 6-7 dozen cookies.

Caramel Topping:

Combing in a double boiler 28 light colored caramels and 1/4 cup evaporated milk. Heat until caramels melt stirring occasionally. Stir in 1/4 cup butter, 1 cup powdered sugar, and 1 cup chopped pecans.

Chocolate Icing: 

Melt 3/4 cup semi-sweet morsels with 1/4 cup evaporated milk over low heat. Stir in 1 tablespoon butter, 1 teaspoon vanilla, and 1/3 cup powdered sugar.

Top each cookie with 1/2 teaspoon caramel and 1/2 teaspoon chocolate icing and a pecan half!

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