Caramel Sundae Square Cookies
From krumkake 15 years ago
- 24 minutes to make
- Serves 48
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! See less
Ingredients
- Base: shopping list
- ¾ cup butter, softened shopping list
- ¾ cup powdered sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 2 tablespoons evaporated milk shopping list
- ¼ teaspoon salt shopping list
- 2 cups flour shopping list
- Caramel Topping: shopping list
- ½ pound caramels shopping list
- ¼ cup evaporated milk shopping list
- ¼ cup butter shopping list
- 1 cup powdered sugar shopping list
- 1 cup chopped pecans shopping list
- frosting Drizzle: shopping list
- 6 ounces milk chocolate or semi-sweet chips shopping list
- ¼ cup water (I prefer to use half-and half or whole milk) shopping list
- 2 tablespoons butter shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup powdered sugar shopping list
How to make it
- For the base, beat the butter until smooth and fluffy.
- Gradually beat in the powdered sugar, then the vanilla, evaporated milk and salt.
- Blend in the flour until dough is smooth.
- On a very lightly floured surface, roll out the dough, working with ½ at a time, to 1/8” thickness.
- Cut dough into 2” squares and place on lightly sprayed baking sheet.
- Bake at 325 degrees for 12 to 15 minutes, until just lightly browned around the edges and bottom.
- Cool squares completely, then spread each with a about a teaspoon of caramel topping.
- Drizzle each caramel topped square with some of the chocolate frosting.
- If desired, top each square with a pecan half.
- Store in a covered container, with waxed paper between layers.
- These freeze nicely.
- 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).
- Remove pan from heat and stir in butter and powdered sugar until smooth.
- Stir in chopped pecans.
- 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.
- 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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