Candy Bar Cookies - powdered sugar

Method

• In large bowl, combine all base ingredients except flour; blend well.
• Lightly spoon flour into measuring cup; level off.
• Stir in flour; mix well.
• If necessary, refrigerate dough for easier handling.
• Heat oven to 325F (160C).
• 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 cookies sheets.
• Bake at 325 degrees for 12 to 16 minutes or until set.
• Cool on wire racks.
• Repeat with remaining dough.
• 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 few drops at a time, if needed for desired spreading consistency.)
• Spread 1 teaspoon of warm filling on each cookie square.
• In small saucepan, combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon 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 teaspoon vanilla.
• Spread glaze over caramel filling.
• Top each cookie with a pecan half.
• QUICK BAR VARIATION: In large bowl blend all base ingredients at low speed until crumbly.
• Press in bottom of a 15 x 10 x 1 inch pan.
• Bake at 325F (160C) for 15 to 20 minutes or until light golden brown.
• Cool.
• Prepare filling as directed above; spread over base.
• Prepare glaze; drizzle over filling.
• Top bars with pecan halves, forming 8 rows of 6 pecans each.
• Allow glaze to set.