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.
Game selection varied between who was playing. Cards games always trumped board games. My intellectual grandfather taught me how to play his favorites like Rook, Flinch, PIT, Dominos, Chinese checkers, Yahtzee, and Parcheesi. My cousins loved to play Euchre, Hearts, French Mille Bornes, UNO, Sorry and Monopoly. When I married into my husband’s family, I quickly learned I needed to save my quarters and use a poker face. Plus, one needed to be ready to bet the pot if the cards called for it.
Over the years my family has moved farther away for work or have long since passed. Family game nights are now few and far between. To this day, I sometimes find myself reminiscing just how very special our family game nights were over a game of solitaire.
I would like to thank Lehman’s for again allowing me to share a little story about my family, as well as one of my family’s favorite game night cookies. I hope you love them as much as my family does.
Please take a moment and share in the comments your favorite family game night tradition. I would love to read them.
Candy Bar Cookie Recipe
Makes: 4 dozen cookies
Difficulty: Easy. 3-step process.
INGREDIENTS:
COOKIES:
- ¾ cup butter (softened)
- ¾ cup powdered sugar (sifted)
- 1 tsp. vanilla
- 2 T. evaporated milk
- ¼ tsp. salt
- 2 c. all-purpose flour
CARAMEL FROSTING:
- ½ lb. or 20 light caramels
- ¼ c. evaporated milk
- ¼ c. butter
- 1 c. powdered sugar (sifted)
- 1 c. chopped pecans
CHOCOLATE FROSTING:
- 1- 6 oz. chocolate morsel
- ¼ c. evaporated milk (ma take a little less)
- 2 T. flour
- 1 c. powdered sugar (sifted)
- 1 tsp. vanilla
TOP:
- 1 cup of pecans.
Instructions for My Candy Bar Cookie Recipe
STEP 1: Make the Candy Bar Cookie Dough
Cream together softened butter and powdered sugar. Add 1 tsp. vanilla, 2 T. of evaporated milk, ¼ tsp. salt. Then mix in the 2 cups of flour (low speed). Dough will seem crumbly. Once mixed, lightly flour your hands, and bring the dough together into a ball.
Chill for 2-3 hours or overnight.
Preheat oven to 350 degrees Fahrenheit.
Cut dough into 4ths, then roll each 4th out to about ¼” thickness. Cut cookies and place on an ungreased cookie sheet. I like to use parchment paper.
Bake for 10-12 minutes, or until slightly brown on the bottom. Cool on cookie rack.
Step 2: Make the Caramel Frosting
Sift powdered sugar. Remove caramels from wrappers. Melt over a double broiler the ½ lb. or 20 light caramels. Add the ¼ c. evaporated milk and ¼ c. butter. When all is melted remove from heat.
Beat in the 1 c. powdered sugar and the 1 c. chopped pecans. Drop a Tsp. of frosting on top of each baked cookie.
STEP 3: Make the Chocolate Frosting
Melt over a double broiler the 6 oz. package of chocolate morsels, ¼ c. evaporated milk (may take a little less), and 2 T. flour. When all is melted remove from heat mix in the 1 c. powdered sugar and the 1 tsp. of vanilla. Drop a ½ tsp. on top the caramel on each cookie.
While the chocolate is still warm, top each cookie with a pecan or a walnut on top.
Let the cookie toppings hardened before storing in an airtight container.
Complete Candy Bar Cookie Recipe Without Photos:
PrintCandy Bar Cookies
Difficulty: Easy. 3-step process.
- Yield: 4 dozen cookies 1x
Ingredients
COOKIES:
- 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
CARAMEL FROSTING:
- 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
CHOCOLATE FROSTING:
- 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
TOP:
- 1 cup of pecans or walnuts
Instructions
STEP 1 – Make the Cookies
Cream together softened butter and powdered sugar. Add 1 tsp. vanilla, 2 T. of evaporated milk, ¼ tsp. salt. Then mix in the 2 cups of flour (low speed). Dough will seem crumbly. Once mixed, lightly flour your hands, and bring the dough together into a ball.
Chill for 2-3 hours or overnight.
Preheat oven to 350 degrees Fahrenheit.
Cut dough into 4ths, then roll each 4th out to about ¼” thickness. Cut cookies and place on an ungreased cookie sheet. I like to use parchment paper.
Bake for 10-12 minutes, or until slightly brown on the bottom. Cool on cookie rack.
STEP 2: Make the Caramel Frosting
Sift powdered sugar. Remove caramels from wrappers. Melt over a double broiler the ½ lb. or 20 light caramels. Add the ¼ c. evaporated milk and ¼ c. butter. When all is melted remove from heat.
Beat in the 1 c. powdered sugar and the 1 c. chopped pecans. Drop a Tsp. of frosting on top of each baked cookie.
STEP 3 – Make the Chocolate Frosting
Melt over a double broiler the 6 oz. package of chocolate morsels, ¼ c. evaporated milk (ma take a little less), and 2 T. flour. When all is melted remove from heat mix in the 1 c. powdered sugar and the 1 tsp. of vanilla. Drop a ½ tsp. on top the caramel on each cookie. While the chocolate is still warm, top each cookie with a pecan or a walnut on top.
Let the cookie toppings hardened before storing in an airtight container.
Keywords: candy bar cookies, desserts
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A Few of My Favorite Lehman’s Baking Items:
In the making of this recipe, I used items that I found at Lehman’s in Kidron. These items can be purchased at the store or on their online store.
Pastry Frame
6-Piece Nesting Measuring Cups
Butterie Flip-Top Butter Dish with Spreader
10″ Heritage Blue Stripe Stoneware Mixing Bowl
This post is sponsored by Lehman’s. As always, all opinions are mine. Thank you for continuing to support the brands that help make my love of baking possible!
Editor’s note: Any use of the above article or images without prior permission, will be in violation of copyright laws.
