Candy Bar Cookies
Submitted by barionic
Candy bar cookies with a buttery shortbread base, gooey caramel-pecan filling, and chocolate glaze topped with pecan halves. Three layers that taste like a homemade Turtle.
YIELD
4 dozen barsPREP
20 minCOOK
16 minREADY
60 minThese three-layer cookies are basically homemade Turtle candies in cookie form. A tender shortbread base, a thick caramel-pecan filling, and a smooth chocolate glaze, each built separately and stacked while warm so everything fuses together as it cools.
The shortbread base is rolled and cut into small squares, baked low and slow at a gentle heat so they stay pale and tender rather than crispy. They’re meant to be a soft, buttery platform for the caramel, not a crunchy cracker.
The caramel layer is made by melting store-bought caramels with cream and butter, then stirring in powdered sugar and chopped pecans. It sets up firm enough to hold, but stays chewy. The chocolate glaze on top is thin and glossy, just enough to cap each cookie with a bittersweet finish.
Kitchen Tips
- Work quickly when spreading the caramel filling. It thickens as it cools, so spread it while warm. If it gets too stiff, add a few drops of cream to loosen it.
- Let the shortbread squares cool completely before adding the caramel. Warm cookies absorb the filling and get soggy.
- For the quick bar variation, press the dough into a sheet pan instead of cutting individual squares. Same layers, much less fuss.
- Let the chocolate glaze set completely before stacking or storing. Room temperature works; the fridge speeds it up.
Variations
- Use walnuts or almonds instead of pecans in the caramel filling.
- Sprinkle flaky sea salt over the chocolate glaze before it sets for a salted caramel twist.
- Add a teaspoon of espresso powder to the chocolate glaze for a mocha note.
Ingredients
Directions
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 325℉ (160℃).
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 ½ 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, ¼ cup whipping cream and ¼ 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 ¼ 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 325℉ (160℃) 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.
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