Cookie Exchange

Gracie the Baker

Gracie & I baked 9 dozen caramel pecan bars for a cookie exchange the Saturday before Christmas (7 dozen to exchange and 2 dozen for our freezer to serve when family was in town.) These yummy cookies were a hit! You can also cut them into small bars and dip them in coffee or cocoa. They freeze well, but be sure to allow time to defrost before serving.

Gracie is such a great little helper and will no doubt become a wonderful cook one day. I love spending time with her in the kitchen.

In case you're interested, here is the original recipe (we just omitted the peanut butter chips, added 50% more chocolate chips and 1/2 tsp. vanilla, and replaced the walnuts with chopped pecans. You could also try to reduce the butter, but we didn't this time around. It was Christmas after all! :-)

Caramel Nut Bars
(recipe courtesy of Stephanie Deaver - not sure who it belongs to originally)

2 cups quick-cooking oats

2 cups packed brown sugar

2 cups all-purpose flour

1.5 cups butter, melted

1 teaspoon baking soda

1/2 teaspoon salt

1 package (14 ounces) caramels

1/3 cup milk

1 cup semisweet chocolate chips

1/2 cup peanut butter chips

1/2 cup chopped walnuts

Combine the first six ingredients; spread approximately half of mixture onto greased 10" X 15" baking pan. Bake at 350* for 10 to 12 minutes. In the top of a double boiler, over boiling water, cook and stir caramels and milk until caramels are melted. Pour over crust. Top with chocolate chips, peanut butter chips and walnuts. Top with rest of dough mixture. Bake at 350* for 10 to 12 minutes. Cool on wire rack. Refrigerate to set caramels. Yield: 3 dozen