Caramel Sundae Square Cookies |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 48 |
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This is an oldie that I have to share - it goes all the way back to the 1961 Pillsbury Bake-off and was the Top Prize winner. My mother – who obviously loves her sweets like I do - made it for us, and it's been with us ever since. Read more . Yes, it's a bit time-consuming, as many of these older recipes are, but I think you'll agree that it's worth the effort once you've tasted them. They are deserving of Top Prize , and something definitely different from the usual cookie or bar – makes an impressive presentation on the cookie platter, too! Ingredients:
base |
3/4 cup butter, softened |
3/4 cup powdered sugar |
1 teaspoon vanilla extract |
2 tablespoons evaporated milk |
1/4 teaspoon salt |
2 cups flour |
caramel topping |
1/2 pound caramels |
1/4 cup evaporated milk |
1/4 cup butter |
1 cup powdered sugar |
1 cup chopped pecans |
frosting drizzle |
6 ounces milk chocolate or semi-sweet chips |
1/4 cup water (i prefer to use half-and half or whole milk) |
2 tablespoons butter |
1 teaspoon vanilla extract |
1 cup powdered sugar |
Directions:
1. For the base, beat the butter until smooth and fluffy.
2. Gradually beat in the powdered sugar, then the vanilla, evaporated milk and salt.
3. Blend in the flour until dough is smooth.
4. On a very lightly floured surface, roll out the dough, working with 1/2 at a time, to 1/8” thickness.
5. Cut dough into 2” squares and place on lightly sprayed baking sheet.
6. Bake at 325 degrees for 12 to 15 minutes, until just lightly browned around the edges and bottom.
7. Cool squares completely, then spread each with a about a teaspoon of caramel topping.
8. Drizzle each caramel topped square with some of the chocolate frosting.
9. If desired, top each square with a pecan half.
10. Store in a covered container, with waxed paper between layers.
11. These freeze nicely.
12. To make caramel topping, combine caramels and evaporated milk over a double boiler to melt (I just melt them together in the microwave, stirring often, until smooth).
13. Remove pan from heat and stir in butter and powdered sugar until smooth.
14. Stir in chopped pecans.
15. NOTE: You will probably need to keep the caramel topping in a bowl over some hot water while topping the squares, as it tends to set up quickly, making it difficult to spread if not kept warm during the process.
16. To make the frosting drizzle, microwave the chocolate chips and half-and-half (or whatever liquid you choose to use) until melted and smooth, stirring often and being careful not to over-heat the chocolate until it turns to rock! Add remaining ingredients and stir until smooth and liquid enough to “drizzle” over the caramel squares – add more milk or water as needed, to keep this consistency.
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