Turtle Tassies

 

1

pouch (17.5 oz) Betty Crocker® sugar cookie mix

Butter and egg called for on cookie mix pouch

3/4

cup dark chocolate chips

2

bags (14 oz each) caramels, unwrapped

1/3

cup whipping cream

1/2

cup chopped pecans

• 1 Heat oven to 375°F. Lightly spray 48 mini muffin cups with cooking spray.
• 2 Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups.
• 3 Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.
• 4 Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.
• 5 Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.
• 6 Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.