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Chocolate Caramel Thumbprints


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  • 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



Step 1

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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