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Choco-Caramel Delights




Source of Recipe


Internet


List of Ingredients




1/2 Cup butter, softened
2/3 cup sugar
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
Caramel Filling (recipe follows)
1/2 cup Hershey's Semi Sweet Chocolate Chips
1 tsp shortening (do not use butter, margarien,spread or oil)


Recipe



1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle.

2. Heat oven to 350. Lightly grease cookie sheet.

3. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll in pecans to coat. Place on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10-12 minutes or until set.

4. Meanwhile, prepare Caramel Filling. Remove cookies from oven; press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 tsp Caramel Filling in center of each cookie. Carefully remove from cookie sheets; cool on wire racks.

5. Place chocolate chips and shortening in small microwave safe bowl. Microwave at HIGH 1 minute or until softened;stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies.

Makes 2 dozen.

Caramel Filling: In a small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.