Caramel-Fudge Turtle Cookies

By longhornfans

Ingredients

• Parchment Paper
• 1 pouch Betty Crocker™ Sugar Cookie Mix
• Butter and egg (per package directions)
• 2 tbsp. flour
• 18 caramels, unwrapped
• 1 1/2 tbsp. milk
• 1/2 cup sugar
• 3 tbsp. cocoa
• 1 1/2 tbsp. corn starch
• 1/2 cup water
• 2 tbsp. butter or margarine
• 1 tsp. vanilla
• 36 Pecan halves

Details

Servings 36
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Make cookie dough as directed on package, stirring in 2 tbsp. flour.
2. 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.
3. Microwave caramels and milk uncovered for 1 to 1 1/2 minutes, stirring once, until caramels are melted.
4. 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.
5. Mix sugar, cocoa and corn starch in 1 1/2 cup microwave safe bowl. Add water.
6. Microwave on high for approximately 90 seconds, stirring after each 30 seconds.
7. Blend in butter / margarine and continue microwaving for 15 second intervals until desired thickness - it should be thick! (The fudge will continue to thicken as it cooks.)
8. Add vanilla and spread about 1 1/2 tsp. fudge on top of each cookie. Place pecan half on topping.
9. Let stand about 15 minutes until toppings are set.