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Prep 40min
Total1hr5min
Servings36
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Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/4
cup finely chopped toasted pecans
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1
egg
34
caramel candies, unwrapped (from 14 oz bag)
3
tablespoons half and half
1/3
cup dark chocolate chips, melted
1/3
cup white baking chips, melted
1
tablespoon coarse sea salt
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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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