Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints
Chocolate Caramel Thumbprints

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter, softened

  • 2/3

    cup sugar

  • 3

    squares BAKER'S Semi-Sweet Chocolate, melted, cooled

  • 1

    egg, separated

  • 1

    tsp. vanilla

  • 1

    cup flour

  • 1

    cup finely chopped pecans

  • 15

    KRAFT Caramels

  • 2

    Tbsp. milk

Directions

1 PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in chocolate, egg yolk and vanilla. Add flour; mix well. Shape dough into ball; cover with plastic wrap. Refrigerate 20 minutes or until slightly firm. 2 ROLL dough into 24 balls, each about 1 inch in diameter. Dip each ball in lightly beaten egg white, then in pecans, turning to evenly coat each ball. Place, 2 inches apart, on ungreased baking sheets. Use your thumb or the end of a wooden spoon to make a deep indentation in the centre of each ball. 3 BAKE 10 to 12 minutes or until lightly browned. Remove cookies to wire racks to cool. Meanwhile, melt caramels and milk in microwaveable bowl on MEDIUM 1 minute or until caramels are completely melted when stirred. Fill centres of cookies evenly with the caramel mixture. Refrigerate until firm.

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