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Title: Candy Bar Cookies
Keywords: FCB, Desserts, Cookies

3/4 cup butter
3/4 cup sifted confectioner sugar
2 tablespoon evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
2 cup flour

FILLING:
1/2 lb caramels (about 30)
1/4 cup evaporated milk
1/4 cup butter
1 cup confectioners sugar
1 cup chopped pecans/peanuts

ICING:
12-oz semi sweet chocolate
2/3 cup evaporated milk
4 tablespoon butter
2 teaspoon vanilla
1 cup confectioners sugar

Cream butter and add confectioners sugar. Add evaporated milk, vanilla and salt and
mix well. Blend in flour. Chill. Roll out to about 1/4 inch thickness. Cut into rectangles
3 x 1 1/2 inches. Put on ungreased cookie sheet about 1/2 inch apart and bake at 325
degrees for 12-16 minutes, until undersides are just starting to turn golden brown. Drop
a teaspoon of filling on each cookie. When cool, drop a teaspoon of icing over the top.

FILLING: Melt caramels with evaporated milk in top of double boiler, stirring
frequently. Remove from heat. Add butter and mix in. Sift in confectioners sugar and
mix in. Add peanuts or pecans and mix well. Drop on top of cooled cookies.

ICING: Melt chocolate bits with evaporated milk. Remove from heat. Add butter and
vanilla and mix. Sift in confectioners sugar and mix well. Drop a teaspoonful over the
top of cooled cookies.





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