Ingredients
2/3
cup pecan halves, toasted
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter, softened
1
egg
24
pecan halves, toasted
1
bag (10 oz) caramels, unwrapped
2
tablespoons whipping cream
2/3
cup semisweet chocolate chips (4 oz)
1/2
teaspoon coarse sea salt
Preparation
Heat oven to 375°F. In food processor, place 2/3 cup pecans. Cover; process until finely ground. In large bowl, beat ground pecans, cookie mix, butter and egg with electric mixer on medium speed until soft dough forms.
Shape dough into 24 (1-inch) balls. Place on ungreased cookie sheet. Place 1 pecan half on top of each ball.
Bake 10 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle caramel mixture and melted chocolate over cookies. Sprinkle with salt.
