Shakin & Bakin Foodie Blog

I am still working on going thru this huge box full of vintage recipes that I snagged from my 85 yr old great aunt. Wow...I just found a vintage recipe by Pillsbury in a 1960's newspaper supplement for Candy Bar Cookies that looks delicious and I look forward to trying out the recipe next week.

Bake at 325 degrees for 12-16 minutes. Makes 3-4 dozen cookies.

Candy Bar Cookies Recipe

Cream Together:

3/4 cup Land O'Lakes Butter. Gradually add 3/4 cup sifted powdered sugar, cream well. Add in 1 teaspoon of vanilla extract, 2 tablespoons PET Evaporated Milk and 1/4 teaspoon of salt. Mix Well.

Blend In:

2 cups sifted Pillsbury BEST All Purpose Flour. If necessary, chill for easier handling.

Roll Out:

dough, half at a time onto a floured surface to a 12x8" rectangle; trim sides. Cut into 3x1 1/2" rectangles. Place onto an ungreased cookie sheet.

Bake:

at 325 degrees for 12-16 minutes or until lightly browned. Cool

Spread:

1 teaspoonful of filling on each. Top with 1/2 teaspoon icing. Decorate with pecan half if desired.

Caramel Filling:

Combine in top of double boiler 1/2 pound light colored candy caramels and 1/4 cup PET Evaporated Milk. Heat until caramels melt, stirring occasionally. Remove from heat. Stir in 1/4 cup Land O'Lakes butter, 1 cup sifted powdered sugar and 1 cup pecans, chopped.

Chocolate Icing:

Melt 1 6-oz. pkg. Nestle's Semi-Sweet Chocolate Morsels with 1/3 cup PET Evaporated Milk over low heat. Remove from heat. Stir in 2 tablespoons Land O'Lakes Butter, 1 teaspoon vanilla and 1/2 cup sifted powdered sugar.