Candy Bar Cookies

Directions

1. 1
   In large bowl, combine all base ingredients except flour; blend well.
2. 2
   Lightly spoon flour into measuring cup; level off.
3. 3
   Add flour; mix well.
4. 4
   If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
5. 5
   Heat oven to 325F On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle.
6. 6
   With pastry wheel or knife, cut into 2-inch squares.
7. 7
   Place 1/2 inch apart on ungreased cookie sheets.
8. 8
   Bake at 325F for 10 to 13 minutes or until set.
9. 9
   Remove from cookie sheets; place on wire racks.
10. 10
    Cool 15 minutes or until completely cooled.
11. 11
    In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
12. 12
    Remove from heat.
13. 13
    Stir in 3/4 cup powdered sugar and chopped pecans.
14. 14
    (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.)
15. 15
    Spread 1 teaspoon warm filling on each cookie square.
16. 16
    In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine.
17. 17
    Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
18. 18
    REMOVE FROM HEAT.
19. 19
    Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla.
20. 20
    Spread glaze evenly over caramel filling on each cookie.
21. 21
    Top each with pecan half.