Choco-Caramel Delights
By á-2700
Ingredients
- Caramel Filling:
- 2/3 cup sugar
- 1/2 cup butter or marg., softened
- 1 egg, separated
- 2 Tbsp. milk
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup Hershey's Cocoa
- 1/4 tsp. salt
- 1 cup finely chopped pecans
- 14 unwrapped light caramels
- 3 Tbsp. whipping cream
- Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 tsp. shortening
Details
Servings 2
Cooking time 10mins
Preparation
Step 1
In small mixer bowl, beat sugar, butter, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt; blend into butter mixture. Chill dough at least 1 hour or until firm enough to handle.
Preheat oven to 350. Lightly grease cookie sheets. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place 1 inch apart on prepared cookie sheet. Press thumb gently in center of each ball.
Bake 10-12 mins. or until set. While cookies bake, prepare Caramel Filling. Press center of each cookie again with thumb to make indentation. Immediately spoon 1/2 tsp. caramel filling in center of each cookie. Carefully remove to wire racks to cool completely.
Caramel Filling:
In small saucepan, combine unwrapped caramels and whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
In small microwave-safe bowl combine chocolate chips and shortening. Microwave at High 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place waxed paper under wire racks with cookies. Drizzle chocolate mixture over top of cookies.
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