Prep Time: 45 minutes
Cook Time: 10 minutes
Ingredients:
- 3/4 cup butter, softened
- 3/4 cup powdered sugar
- 2 Tbsp. heavy cream
- 1 tsp. vanilla
- 2 cups flour
- 25 caramels, unwrapped
- 3 Tbsp. heavy cream
- 3 Tbsp. butter
- 1/2 cup powdered sugar
- 1 cup chopped pecans
- 1/4 cup milk chocolate chips
- 2 Tbsp. semisweet chocolate chips
- 1 Tbsp. butter
- 1 tsp. vanilla
- 2 Tbsp. powdered sugar
Preparation:
In large bowl, combine 3/4 cup butter, 3/4 cup powdered sugar, 2 Tbsp. cream, and 1 tsp. vanilla; beat until smooth. Add flour and stir to combine. Cover and chill dough for 1-2 hours.Preheat oven to 325 degrees F. Roll dough into 1" balls. Place on ungreased cookie sheet and flatten to 1/4" thickness with the bottom of a water glass. Bake at 325 degrees F for 8-10 minutes until set and very light golden brown. Cool on wire racks.
In microwave safe bowl, place caramels, 3 Tbsp. cream, and 3 Tbsp. butter. Microwave on medium power for 3-4 minutes, stirring twice during cooking time, until melted and smooth. Stir in 1/2 cup powdered sugar and chopped pecans. Place a spoonful of this mixture on top of each cooled cookie.
In microwave safe bowl, place milk and semisweet chocolate chips along with 1 Tbsp. butter. Microwave on medium power for 1-2 minutes, stirring once during cooking time, until melted and smooth. Stir in 1 tsp. vanilla and 2 Tbsp. powdered sugar until smooth. Spoon a small amount of chocolate mixture over caramel mixture. Makes about 36 cookies
