Caramel-Fudge Turtle Cookies

By jenlin

Ingredients

• Reynolds™ Parchment Paper
• 1 pouch Betty Crocker™ Sugar Cookie Mix
• Butter and egg called for on cookie mix pouch
• 2 tablespoons Gold Medal™ all-purpose flour
• 12 caramels, unwrapped
• 1 tablespoon milk
• 1 cup hot fudge topping
• 36 Pecan halves

Details

Servings 1
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.

Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.