You’re sure to impress guests with these show-stopping treats. A golden sugar cookie is the base for an artful arrangement of creamy caramel, sweet milk chocolate and crunchy pecan halves.
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- 1/2 tube refrigerated sugar cookie dough
- 24 caramels
- 1 tablespoon heavy whipping cream
- 64 pecan halves
- 1 cup milk chocolate chips
- Cut cookie dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
- In a microwave, melt caramels and cream. Stir until smooth. Spoon onto the center of each cookie; arrange four pecan halves around caramel.
- In a microwave, melt chocolate chips; stir until smooth. Spoon over caramel. Let stand until set. Yield: 16 cookies.
Originally published as Caramel Pecan Cookies in Quick Cooking November/December 2005, p19
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