Shortbread cookie squares are topped with a layer of nutty caramel, drizzled with chocolate glaze and garnished with a pecan half.

Candy Bar Cookie Squares

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 soft 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
48 pecan halves, if desired

1. In large bowl, combine all base ingredients except flour; blend well. Stir in flour; mix well. Cover and refrigerate dough for 2 hours.
2. Preheat oven to 325°F (160°C). On 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 cookie sheets.
3. Bake for 12 to 16 minutes or until set. Cool on wire racks. Repeat with remaining dough.
4. 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 1 teaspoon of warm filling on each cookie square.
5. 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 pecan half.

4 dozen cookies.