A layered cookie bar with a shortbread crust, caramel-pecan filling and a chocolate glaze topping.

Caramel Cookie Bars

Base:
3/4 cup powdered sugar
3/4 cup butter or margarine, softened
2 tablespoons whipping cream
1 teaspoon 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 tablespoons whipping cream
1 tablespoon butter or margarine
1/4 cup powdered sugar
1 teaspoon vanilla extract

1. Preheat oven to 325°F (160°C).
2. 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.
3. 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.
4. 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. Drizzle over filling. Cool and cut into bars.

Makes 48 bars.