CANDY BAR WITH PECANS RECIPES

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

Steps:

• In large bowl, combine all base ingredients except flour; blend well.
• Lightly spoon flour into measuring cup; level off.
• Add flour; mix well.
• If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 325 degrees F.
• On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle.
• With pastry wheel or knife, cut into 2-inch squares.
• Place 1/2 inch apart on ungreased cookie sheets.
• Bake for 10 to 13 minutes or until set.
• Remove from cookie sheets; place on wire racks.
• Cool 15 minutes or until completely cooled.
• 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.
• Remove from heat.
• Stir in 3/4 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 warm filling on each cookie square.
• In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine.
• Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
• Remove from heat.
• Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla.
• Spread glaze evenly over caramel filling on each cookie.
• Top each with pecan half.