- 4
- 35 mins
- 45 mins
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups semisweet chocolate chips, divided
- 1/2 cup chopped pecans
- 1 cup Kraft caramel bits
- 3 tablespoons heavy whipping cream
- 48 pecan halves (about 3/4 cup)
Preparation
Step 1
Preheat oven to 375°.
In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs and vanilla.
In another bowl, whisk flour, baking soda and salt;
gradually beat into creamed mixture.
Shape dough into 1-in. balls; place in greased mini-muffin cups.
Press evenly onto bottoms and up the sides of cups.
Bake 9-11 minutes or until edges are golden brown.
With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans.
Cool in pans 10 minutes.
Remove to wire racks to cool.
In a small saucepan, melt caramel bits with cream; stir until smooth.
Spoon into cups.
Top each with a pecan half.
In a microwave, melt remaining chocolate chips; stir until smooth.
Drizzle over pecans.