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Candy Bar Cookies

Adapted from a recipe clipping found in my Fancy Lady Recipe Box (1961) $25K Grand Prize Winner in PIllsbury’s 13th Bake-off in 1961 / Submitted by Mrs. Vernon Reese
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Ingredients
  

Cookie Base

  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • ¾ cup salted butter, softened
  • ¾ cup powdered sugar
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

Caramel Topping

  • 8 ounces light colored candy caramels (about 29)
  • ¼ cup evaporated milk
  • ¼ cup salted butter
  • 1 cup powdered sugar
  • 1 cup toasted finely chopped pecans

Chocolate Icing

  • 1 cup semisweet chocolate chips (6 oz.)
  • ⅓ cup evaporated milk
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla
  • ½ cup powdered sugar

Pecan topper

  • 1 cup pecan halves

Optional

  • Flaky sea salt for topping the caramel

Instructions
 

Make the cookies

  • Preheat oven to 325°F.
  • Line cookie sheets with parchment.
  • Sift together the flour and salt and set aside.
  • Cream the butter and powdered sugar together until light and fluffy.
  • Mix in the evaporated milk and vanilla.
  • Mix in dry ingredients until just combined; do not overmix.
  • Split the dough in half, shape each into a small rectangle, and chill the dough for 20-30 minutes for easier handling.
  • Roll out the dough, half at a time, on a floured surface into a 12x8 inch rectangle (roughly); trim sides.
  • Cut into 2x2 inch squares and place on the prepared cookie sheets.
  • Bake until firm to the touch and very lightly golden, about 12-15 minutes (check at the 10-12 minute mark to see how things are coming along).
  • Transfer to a wire rack and allow to cool fully before topping.
  • These can be made ahead and stored in an airtight container on the counter until you’re ready to top.

Make the caramel topping

  • In a double boiler, combine the caramel candies and evaporated milk.
  • Heat until the caramels melt, stirring frequently.
  • Remove from the heat and transfer to a heat safe bowl.
  • Place the butter in the bowl and pour the caramel mixture over the butter. Stir until melted.
  • Fold in the powdered sugar, and then the pecans.

Top the cookies with the caramel

  • Top each cookie with about 1 teaspoon of the caramel and allow to fully set, uncovered.
  • Top each with a few grains of flaky sea salt at this point, if you’d like a little salty contrast.
  • Right after topping the cookies, the caramel will be a little runny and slightly warm/tacky. It firms up as it cools to room temperature, typically within 1-2 hours, until the surface feels set enough to add the chocolate icing on top. Even fully "set," the caramel will be soft and a little tacky – it is not a hard caramel layer.

Make the chocolate icing

  • Combine the chocolate chips and evaporated milk in a small saucepan.
  • Melt the chocolate, stirring occasionally.
  • Remove from the heat and stir in the butter until melted
  • Stir in the vanilla.
  • Stir in powdered sugar.

Top the cookies with chocolate icing and a pecan half

  • Top each cookie with about ½ teaspoon of chocolate icing.
  • Garnish with a pecan half.
  • Allow to fully set, uncovered at room temperature for until set enough to handle, stack, and store.
  • This icing sets to a soft, matte, fudgy chocolate topping, not a hard, snappy shell like tempered chocolate or a chocolate candy coating.
  • This will take 1-2 hours at room temperature or you can speed up the cooling by placing them in the refrigerator for 20-30 minutes before boxing.
  • SEE STORAGE NOTES BELOW
  • YIELD: Approximately 3 dozen

Notes

YIELD
Approximately 3 dozen
STORAGE
Store in an airtight container once both the caramel and chocolate icing have fully set.
Give the icing a few hours, or speed it up in the fridge before boxing them up.
Layer in an airtight container with parchment or wax paper between layers — the caramel stays slightly tacky even when "set," and the chocolate icing can also mar if cookies touch or stack directly. The pecans on top add a bit of protection from that!
While they will keep at room temperature for 3-4 days, I prefer to refrigerate them as they hold up a bit better and last a little longer.
Note that after refrigerating for a few days, condensation from the refrigeration may dull the shine of the chocolate. This is cosmetic, though - the cookies still taste great and are best eaten within 5-7 days.
The caramel will firm up a little when cold so you can remove them from the refrigerator 10-15 minutes before serving if you like.