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Steps
1
In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
2
Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
3
In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
4
Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.
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To toast nuts, spread in an ungreased shallow pan. Bake uncovered at 350°F for 5 to 8 minutes, stirring occasionally, until golden brown. Cool completely, about 15 minutes.
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