Simpler Living Blog

Candy Bar Cookie Recipe for Game Night

Lehman's
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When asked if I would share a recipe for a family game night, I couldn’t wait to jump at the chance to share my candy bar cookie recipe. Little did I know at the time just how many memories would suddenly be flooding back into my mind as I started thinking about all the family game nights that have blessed me over the years.

Growing up game nights happened at least once or twice a month and most of game nights would be held at one of my grandparent’s houses. Which I think attributed to the tradition of the game night plate of cookies. For my family, game night sometimes seemed like an evening of intense competition between cousins, in-laws, grandparents, and siblings. Oh, how I loved the sharing of stories, the laughs and spending time with the family. It often felt like being wrapped-up in a big warm blanket.

Candy Bar Cookie Recipe for Game Night

Author: Lehman's

Ingredients

3/4 cup butter (softened)
3/4 cup powdered sugar (sifted)
1 tsp. vanilla
2 T. evaporated milk
1/4 tsp. salt
2 c. all-purpose flour
1/2 lb. or 20 light caramels (unwrapped)
1/4 c. evaporated milk
1/4 c. butter
1 c. powdered sugar (sifted)
1 c. chopped pecans
1– 6 oz. chocolate morsel
1/4 c. evaporated milk (ma take a little less)
2 T. flour
1 c. powdered sugar
1 tsp. vanilla
1 cup of pecans or walnuts

Directions

STEP 1 – Make the Cookies
Cream together the softened butter and powdered sugar.
Add 1 tsp vanilla, 2 T evaporated milk, and ¼ tsp salt.
Mix in the 2 c flour on low speed. The dough will seem crumbly.
Lightly flour your hands and bring the dough together into a ball.
Chill for 2–3 hours or overnight.
Preheat the oven to 350°F.
Cut the dough into fourths. Roll each portion to about ¼-inch thickness.
Cut out cookies and place them on an ungreased cookie sheet. Parchment paper works well.
Bake for 10–12 minutes, or until lightly browned on the bottom.
Cool on a wire rack.
STEP 2 – Make the Caramel Frosting
Sift the powdered sugar.
Remove the wrappers from the caramels.
Melt the ½ lb (20) light caramels in a double boiler.
Add ¼ c evaporated milk and ¼ c butter.
When melted, remove from the heat.
Beat in 1 c powdered sugar and 1 c chopped pecans.
Drop about 1 tsp frosting onto each cooled cookie.
STEP 3 – Make the Chocolate Frosting
Melt the 6 oz package of chocolate morsels, ¼ c evaporated milk (you may need slightly less), and 2 T flour in a double boiler.
When melted, remove from the heat.
Mix in 1 c powdered sugar and 1 tsp vanilla.
Drop about ½ tsp chocolate frosting on top of the caramel layer on each cookie.
While the chocolate is still warm, top each cookie with a pecan or walnut.
Allow the toppings to harden before storing the cookies in an airtight container.