Candy Bar Cookies
Cookie Crust
1 pkg Duncan Hines Home-Style Chocolate Chip Cookie Mix
1/4 cup unsweetened cocoa powder
1 large egg
6 tbsp butter or margarine
1 tbsp water
Caramel Layer
1 (7 oz) pkg caramel
1/4 cup evaporated milk
1/4 cup butter or margarine
1 1/3 cups confectioners’ sugar
1/6 cup chopped pecans
Chocolate Drizzle
1/4 cup semi-sweet chocolate chips
2 tsp vegetable shortening
1 Preheat oven to 375 ºF.
2 For cookie crust, combine cookie mix, cocoa powder, butter, egg and water in large bowl. Stir until blended. Press into bottom of ungreased 9×9-inch pan. Bake 18 to 20 minutes or until set.
3 For caramel layer, place caramels, evaporated milk and butter in microwave-safe bowl. Microwave on medium power for 30 seconds. Stir and repeat if necessary until melted and smooth. Stir in confectioners’ sugar until smooth. Stir in pecans. Pour over warm cookie crust.
4 For chcolate drizzle, melt chocolate chips and shortening in microwave-safe bowl. Microwave on high power for 30 seconds. Stir and repeat if necessary until melted and smooth. Drizzle over caramel layer. Refrigerate until chocolate is firm. Cut into bars.
Makes about 16 bars.