Choco-caramel Pecan Delights
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- 2/3 c
- 1/2 c
- butter softenend
- egg seperated reserving white
- 2 Tbsp
- 1 tsp
- 1/3 c
- cocoa powder
- 1 c
- all purpose flour
- 1/4 tsp
- 1 c
- finely chopped pecans
- unwrapped soft caramels
- 1/2 c
- semi sweet chocolate chips
CARAMEL FILLING AND CHOCOLATE TOPPING
1Beat together sugar, butter, egg yolk. milk and vanilla until well blended.
2Stir together flour, cocoa and salt. Blend into butter mixture.
3Chill dough for at least an hour or up to 2 weeks.
4Preheat oven to 350 degrees and either prepare cookie sheets with parchment paper ( which is what I use) or lightly grease them.
5Take reserved egg white and add 3 tablespoons of warm water and beat together.
6Shape dough into 1 inch balls roll in egg whites and then in pecans to coat, and place on prepared cookie sheets about 1 inch apart.
7Press your thumb gently into the center of each cookie.
8Bake 10 to 12 minutes or until set. ( check the bottom of the cookie, if it is lightly brown, you are ok)
9While the cookie is still hot, take a small slice off of your soft caramels and place in the center of each cookie, it will melt while your cookie cools.
10Carefully remove each cookie onto a wire rack until completely cooled.
11Take the 1/2 cup of chocolate chips and put them in a zip top bag and put them in a pot of hot not boiling water for about 10 minutes.
12Take the bag out of the water dry completely. Knead bag to make sure all the chips are melted.
13Cut a small corner off of the end of the bag and pip warm chocolate over the caramel to decorate.
14Wait until chocolate is set, then store in an airtight container for up to 1 month.