Caramel Filled Sandies

Caramel Filled Sandies

SERVINGS 36

1 pouch sugar cookie mix
1/4 cup finely chopped toasted pecans
2 tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1 egg
34 caramel candies, unwrapped (from 14 oz bag)
3 tablespoons half and half
1/3 cup dark chocolate chips, melted
1/3 cup white baking chips, melted
1 tablespoon coarse sea salt

1 In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

2 Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.

3 In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

4 Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

NOTE:

To toast nuts, spread in an ungreased shallow pan. Bake uncovered at 350°F for 5 to 8 minutes, stirring occasionally, until golden brown. Cool completely, about 15 minutes.