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Caramel Pecan Treasures

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Submitted by pserob

YIELD

1 dozen

PREP

75 min

COOK

15 min

READY

90 min

Ingredients

1 237
CUP ML BUTTER
softened
¾ 177
CUP ML BROWN SUGAR, LIGHT
lightly packed *
1 5
TEASPOON ML VANILLA EXTRACT
1 ¾ 414
½ 2.5
TEASPOON ML BAKING POWDER
12 346.8
1 15
TABLESPOON ML VEGETABLE SHORTENING
25 to 30
EACH CARAMELS (CANDY SQUARES)
cut in half, rolled into balls *
1 1
X X PECANS
finely chopped *

Directions

Heat oven to 325℉ (160℃). Have ungreased baking sheets ready.

Cream butter, sugar and vanilla in large mixer bowl until well-mixed.

Stir in flour and baking powder. (If kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily.)

Shape scant teaspoonsful of dough into balls about the size of a marble.

Place on baking sheet, leaving about 2 inches between cookies.

Flatten slightly.

Bake until golden, about 15 minutes. Transfer to wire racks to cool.

Melt chocolate chips with shortening in top of double boiler set over simmering water.

Remove from heat.

Flatten caramel halves so they are the same diameter as the cookie.

Put one caramel half on top of each cookie.

Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover.

Press chopped pecans onto tops of cookies.

Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes.

Put into individual paper wrappers.

Store in a cookie tin with a piece of wax paper between each layer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 937 66% from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 41g 206%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 335mg 14%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 21%
Sugars g
Protein 18g
Vitamin A 28% Vitamin C 0%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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