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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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