Choco-caramel Pecan Delights
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egg seperated reserving white
finely chopped pecans
CARAMEL FILLING AND CHOCOLATE TOPPING
unwrapped soft caramels
semi sweet chocolate chips
Beat together sugar, butter, egg yolk. milk and vanilla until well blended.
Stir together flour, cocoa and salt. Blend into butter mixture.
Chill dough for at least an hour or up to 2 weeks.
Preheat oven to 350 degrees and either prepare cookie sheets with parchment paper ( which is what I use) or lightly grease them.
Take reserved egg white and add 3 tablespoons of warm water and beat together.
Shape 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.
Press your thumb gently into the center of each cookie.
Bake 10 to 12 minutes or until set. ( check the bottom of the cookie, if it is lightly brown, you are ok)
While 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.
Carefully remove each cookie onto a wire rack until completely cooled.
Take 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.
Take the bag out of the water dry completely. Knead bag to make sure all the chips are melted.
Cut a small corner off of the end of the bag and pip warm chocolate over the caramel to decorate.
Wait until chocolate is set, then store in an airtight container for up to 1 month.