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Caramel-pecan Snappers

Author/Submitted by: Betty Crocker, October, 1994 #97
Servings: 1
Categories: Chocolate / Cookies / Desserts

3/4  Cup  Sugar
1/4  Cup  Shortening
1/4  Cup  Butter, Softened
1  tsp  Vanilla
1    Egg
1 1/4  Cups  All-Purpose Flour
1/4  tsp  Cream of Tartar
1/4  tsp  Baking Soda
1/4  tsp  Salt
3/4  Cup  Pecans, Chopped
36    Caramel Candy
2  Tablespoons  Milk
1  Cup  Semisweet chocolate chips

Heat oven to 350. Mix sugar, shortening, margarine, banilla and egg in large bowl. Stir in flour, cream of tarter, baking soda and salt. shape dough into 1-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped into sugar. PRess pecans onto cookies. Bake 9 to 10 minutes or until set, but not brown. Cool slightly; remove from cookie sheet. Cool on wire rack. Place caramels and milk in small microwavable bowl. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon over cookies. Place 3/4 up of the chocolate morsels in small microwavable bowl. Microwave uncoverd on High 1 minute. Stir in remaining 1/4 cup chocolate morsels until smooth. If necessary, microwave 10 to 20 seconds or until mixture can be stirred smooth. Spoon chocolate over caramel. Cool completely. YIELD: 3 dozen cookies

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