Ingredients
- Caramel and Chocolate Topping:
- 1 cup crisco or 1 stick
- 1-1/2 cups sugar
- 1/2 cup brown sugar
- 2 tablespoons milk
- 3 eggs
- 1 teaspoon vanilla
- 4-5 cups flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons cream of tartar
- 1 teaspoon salt
- 28 caramels
- 2 tablespoons milk
- 3 cups pecan halves
- 1 - 6 oz. bag semi-sweet chocolate chips
Preparation
Step 1
Cream crisco and sugars together, add milk, beat in eggs one at a time, add vanilla. Combine flour, baking soda, cream of tartar and salt, mix into creamed mixture. Chill one hour. Heat oven to 350 degrees. Roll out 1/3 of dough at a time to 1/4” thickness on a floured surface. Cut out with 2-1/4” cookie cutters. Place 2” apart on ungreased baking sheet. Bake 5-6 minutes until edges are slightly golden. Remove to cooling rack.
Caramel and Chocolate Topping:
Combine caramels and milk in microwave bowl, cover with waxed paper, microwave at 50% for 1 minute. Stir, repeat until smooth, drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel. Place chocolate chips in microwave safe cup, microwave at 50% for 1 minute stir. Repeat until smooth. Spread rounded teaspoonfuls over top of caramel. Don’t cover pecans.