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Chocolate
Caramel Pecan Cookies
From Robin Hood Baking Festival
Cookbook (Robert Rose)
I got this recipe from the newspaper
a couple of years ago. I made them for my family last Christmas
and they were a big hit.
INGREDIENTS
| Butter or margarine |
|
1 cup |
|
| Brown sugar |
|
3/4 cup |
|
| White sugar |
|
1/2 cup |
|
|
Egg |
|
1 |
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| Vanilla |
|
1 1/2 tsp |
|
| Flour |
|
2 cups |
|
| Baking soda |
|
1 tsp |
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| Salt |
|
1/4 tsp |
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| Semi-sweet chocolate,
chopped |
|
6 1 oz squares |
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| Vanilla caramel squares,
quartered |
|
25 |
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| Pecans, coarsely chopped |
|
3/4 cup |
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METHOD
-
Cream butter, sugars, egg and
vanilla in large bowl until light and creamy.
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Combine flour, baking soda and
salt.
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Add to creamed mixture, beating
on low speed until blended.
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Stir in remaining ingredients.
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Drop dough by tablespoonfuls
about 2 inches apart onto prepared cookie sheet.
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Bake 8 to 12 minutes or until
light golden.
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Cool for 5 minutes then transfer
to rack and cool completely.
NOTES
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