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Caramel-pecan Snappers

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

Ingredients:
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

Directions:
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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