Best Glazed Caramel Apple Pecan Pinwheel Cookies Just A Pinch Recipes

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CARAMEL APPLE PECAN BARS



Caramel Apple Pecan Bars image

Caramel apple flavor in bar cookie form...love, love, love! These aren't the type of cookie bar you can eat with your hands. They're ooey gooey so you'll need a plate. They have a crunchy cinnamon crust and a caramel apple center. Each bite tastes like fall. Serve with a scoop of ice cream and it's the perfect autumn dessert.

Provided by sharyl maacks

Categories     Other Desserts

Time 50m

Number Of Ingredients 12

1 pkg caramels, unwrapped (14 oz)
5 medium fist-sized apples (I used Cortlands), peeled, cored, & sliced thin
1 1/2 c all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 1/2 c brown sugar
2 eggs
1/2 c melted butter
1 tsp vanilla extract
1 c + 1/4 c coarsely chopped pecans
1/4 c milk

Steps:

  • 1. Preheat oven to 350. Grease or spray a 9 x13 pan.
  • 2. Mix flour, baking soda, cinnamon, and salt in a bowl. Set aside.
  • 3. In another bowl, mix brown sugar, eggs, melted butter, vanilla, and 1 cup of the chopped nuts (keep the other 1/4 C for topping).
  • 4. Stir in dry ingredients. When well-mixed reserve 1 cup for topping.
  • 5. Pour into pan (it may be hard to spread but it will eventually, lol). Bake that for 20 minutes.
  • 6. While baking, melt the caramels and milk in the microwave 2-3 mins. Stir carefully after each min (this is also not easy to do but it eventually will get smooth and creamy. Cool that for 5 minutes.
  • 7. When the crust comes out of the oven, drain any juice from the apples. Pour the apples on the crust and spread evenly.
  • 8. Then pour the caramel over the apples staying about 1/2" away from the edges.
  • 9. Then drop teaspoons of the reserved batter over that spreading as well as you can. Sprinkle with reserved chopped pecans.
  • 10. Return to oven and bake for 15 - 20 minutes at 350. Cool well before trying to cut.

CARAMEL GLAZE PECAN COOKIES



Caramel Glaze Pecan Cookies image

Found this recipe years ago in a Country Woman Magazine. Then lost it...Well the other day while trying to find that darned Cheesy Asparagus Potato Soup recipe (that I already posted) I found a stack of magazine recipe clippings...CRAZY FUN!!! This recipe is a grand prize winner From a Paula Marchesi of Pennsylvania. I messed...

Provided by Wendy Rusch

Categories     Cookies

Number Of Ingredients 12

1/2 c butter, softened
1 1/2 c brown sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 c roasted pecans, chopped
CARAMEL DRIZZLE:
1/2 c brown sugar
1/4 c heavy whipping cream
1/2 c powdered sugar

Steps:

  • 1. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • 2. Shape dough into 1 1/2" balls; roll in pecans, place 2" apart onto ungreased cookie sheets; flatten slightly. Or do as I did, add pecans to dough, roll into 1 1/2" balls and roll in raw sugar then bake at 350 for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  • 3. In a small saucepan, bring brown sugar and cream to a boil. Remove from heat and whisk in powdered sugar. Immediately drizzle over the cookies.
  • 4. When set, store in an airtight container. Yeild about 3 1/2 dozen.

DATE PINWHEELS



Date Pinwheels image

This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.-Ms. Lee B. Roberts, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 16 dozen

Number Of Ingredients 12

1 cup butter, softened
2 cups packed brown sugar
3 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
FILLING:
2-1/2 cups chopped dates
1 cup sugar
1 cup water
1 cup finely chopped pecans

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

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