Ingredients Jump to Instructions ↓

  1. 1-1/2 cups Butter softened

  2. 1-1/2 cups Sifted Powdered Sugar

  3. 1/4 cup Evaporated Milk

  4. 1/2 tsp Salt

  5. 2 cups Sifted All-Purpose Flour Caramel Filling:

  6. 1 lb Caramels (about 56)

  7. 1/2 cup Evaporated Milk

  8. 1/2 cup Butter

  9. 2 cups Sifted Powdered Sugar Chocolate Icing:

  10. 12 oz Milk Chocolate Chips

  11. 2/3 cups Evaporated Milk

  12. 1/4 cup Butter

  13. 2 tsp Vanilla

  14. 1 cup Sifted Powdered Sugar Pecan or Walnut Halves

Instructions Jump to Ingredients ↑

  1. Cookie Crust: Cream together butter and powdered sugar. Add milk, vanilla & salt and mix well. Blend in flour and mix thoroughly. Dough may need to be chilled at this point for easier handling. Roll out dough on a floured surface to approximately 1/8" thickness. Trim sides. Cut into 2" squares and place on ungreased cookie sheets. Bake at 325 degrees for 12-16 minutes or until very lightly browned. Cool. Caramel Filling: Combine caramels and evaporated milk and heat in a double boiler or microwave until caramels melt. Add butter and powdered sugar and stir until smooth. Spread 1 teaspoon of filling onto each cookie crust. Cool. Chocolate Icing: Melt chocolate chips with milk in microwave or double boiler. Stir in butter, vanilla and powdered sugar and stir until smooth. Spread 1/2 teaspoon over the caramel filling and decorate with a pecan or walnut half. Cool. Yield: serves 0 Notes: Use a decorative cutter to cut the edges of the cookie crust!


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