-
Combine flour, cocoa,
baking powder and baking soda in medium bowl: set aside.
-
Beat butter, brown
sugar and ½ cup granulated sugar with electric mixer at medium speed until
light and fluffy.
-
Beat in eggs and
vanilla.
-
Gradually add flour
mixture and ½ cup pecans; beat well.
-
Cover dough;
refrigerate 15 minutes or until firm enough to roll into balls.
-
Place remaining ½ cup
pecans and 1 tablespoon sugar in shallow dish.
-
Roll tablespoonful of
dough around 1 caramel candy, covering completely.
-
Press one side into nut
mixture.
-
Place, nut side up, on
ungreased cookie sheet.
-
Repeat with additional
dough and candies, placing 3 inches apart.
-
Bake 10 to 12 minutes
or until set and slightly cracked.
-
Let stand on cookie
sheet 2 minutes.
-
Transfer cookies to
wire rack; cool completely
-
Place white chocolate
pieces in small zip-lock plastic food storage bag; seal bag.
-
Microwave at medium
(50% power) 2 minutes.
-
Turn bag over;
-
Microwave 2 to 3
minutes or until melted.
-
Knead bag until
chocolate is smooth.
-
Cut off tiny corner of
bat:
-
Drizzle chocolate onto
cookies.
-
Let stand about 30
minutes or until chocolate is set.
