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Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups semi-sweet chocolate chips, divided
- 1/2 cup chopped pecans
- 1 kraft caramel bits
- 3 tablespoos whipping cream
- 48 pecan, halved
Preparation
Step 1
Preheat oven 350. 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 in creamed mixture.
Shape dough into 1 inch 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 brown. With the back of spoon make indent in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove from wire racks.
Meanwhile, in a small saucepan, melt caramel bits with cream, stir until smooth. Spoon into cups. Top each with a pecan halve. Drizzle remaining chocolate over cups.