Candy Bar Cookies

Candy Bar Cookies
4 from 6 ratings
Alice Reese won the Pillsbury Bake-Off for her candy bar cookies — vanilla bar cookies topped with caramel-pecan filling and a chocolate glaze.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1961.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off. 
Prep Time
Cook Time
Candy Bar Cookies
Total time: 60 minutes
  • 3/4 cup powdered sugar
  • 3/4 cup margarine or butter, softened
  • 2 tablespoon whipping cream
  • 1 teaspoon vanilla
  • 2 cup all-purpose or unbleached flour
  • 21 caramels, unwrapped
  • 3 tablespoon whipping cream
  • 3 tablespoon margarine or butter
  • 3/4 cup powdered sugar
  • 3/4 cup chopped pecans
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon whipping cream
  • 2 teaspoon margarine or butter
  • 3 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • 40 pecan halves (1/2 cup), if desired
  1. In large bowl, combine all base ingredients except flour; blend well.
  2. Lightly spoon flour into measuring cup; level off.
  3. Add flour; mix well.
  4. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
  5. Heat oven to 325 degrees F.
  6. On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle.
  7. With pastry wheel or knife, cut into 2-inch squares.
  8. Place 1/2 inch apart on ungreased cookie sheets.
  9. Bake for 10 to 13 minutes or until set.
  10. Remove from cookie sheets; place on wire racks.
  11. Cool 15 minutes or until completely cooled.
  12. In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine.
  13. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
  14. Remove from heat.
  15. Stir in 3/4 cup powdered sugar and chopped pecans.
  16. Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.
  17. Spread 1 teaspoon warm filling on each cookie square.
  18. In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine.
  19. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
  20. Remove from heat.
  21. Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla.
  22. Spread glaze evenly over caramel filling on each cookie.
  23. Top each with pecan half.