Christmas is all about traditions. Our cookie exchange has evolved into a memorable celebration of the season. This past Sunday, we had a delightful gathering of good gal pals, friends old and new, with an extensive spread of cookies, bars, and candy. While it was challenging for the judge (Craig) to select THE best, because all the goodies were festive and so tasty, the winner, Carmel Butter Pecan Bar, were baked by our dessert maven friend, Jennifer Pisarkiewicz. WOW. Be forewarned. These rich, gooey bars are so decadent that you'll want to cut them into bite-sized bars.
Carmel Butter Pecan Bars
2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup cold butter
1-1/2 cups chopped pecans
1 jar (12oz) caramel ice cream topping, warmed
1 package (11-1/2 ounces) milk chocolate chips
In a bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in x 2-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans.
Bake at 350 degrees for 15-20 minutes or until caramel is bubbly. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into 4 dozen bars. Recommendation - cut them into smaller bars!
Lemon Kiss Cookies
Here is the booklet with all the recipes. Enjoy, and happy baking!