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Candy Bar Cookies

  • Course: Dessert

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  • 3/4 cup powdered sugar 
  • 3/4 cup butter or margarine, softened 
  • 2 tablespoons whipping cream 
  • 1 teaspoon vanilla 
  • 2 cups Pillsbury BEST® all-purpose flour


  •  21 caramels, unwrapped 
  • 3 tablespoons whipping cream 
  • 3 tablespoons butter or margarine 
  • 3/4 cup powdered sugar 
  • 3/4 cup chopped pecans 
  • Glaze  
  • 1/3 cup semisweet chocolate chips 
  • 1 tablespoon whipping cream 
  • 2 teaspoons butter or margarine 
  • 3 tablespoons powdered sugar 
  • 1 teaspoon vanilla 
  • 40 pecan halves (1/2 cup), if desired  


Step 1

In large bowl, mix all base ingredients except flour with spoon until well blended. Stir in flour until dough forms. If necessary, cover dough with plastic wrap, and refrigerate hour for easier handling.

Step 2

Heat oven to °F. On wellfloured surface, roll out half of dough at a time into xinch rectangle. With pastry wheel or knife, cut into inch squares. Place / inch apart on cookie sheets lined with parchment paper.

Step 3

Bake to minutes or until set. Immediately remove from cookie sheets to cooling racks. Cool completely, about minutes.

Step 4

In quart saucepan, heat caramels, tablespoons whipping cream and tablespoons butter over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in / cup powdered sugar and the chopped pecans (add additional whipping cream a few drops at a time if needed for desired spreading consistency). Spread teaspoon warm filling on each cookie square.

Step 5

In quart saucepan, heat chocolate chips, tablespoon whipping cream and teaspoons butter over low heat, stirring frequently, until chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in tablespoons powdered sugar and teaspoon vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half.

Pillsbury BakeOff® Contest

Contest Name: BakeOff® Contest
Contestant Name: Alice Reese
City: Minneapolis
State: MN

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