Chocolate Caramel Surprise

  • 1 cup (2 cubes) butter, softened
  • 2 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½  cups packed light brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • 1/2 cup chopped pecans
  • 3 packages (5.5 ounces) Riesen Caramels coated in milk chocolate (17 per pkg)
  • 6 squares Baker premium white chocolate, coarsely chopped

Pan: parchment covered cookie sheet

Oven: 375′

Time: 10 to 12 minutes

Yield: 3 ½ dozen cookies

  1. Combine flour, cocoa, baking powder and baking soda in medium bowl: set aside.
  2. Beat butter, brown sugar and ½ cup granulated sugar with electric mixer at medium speed until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Gradually add flour mixture and ½ cup pecans; beat well.
  5. Cover dough; refrigerate 30 minutes or until firm enough to roll into balls.
  6. Preheat oven to 375′
  7. Place remaining ½ cup pecans and 1 tablespoon sugar in shallow dish.
  8. Using 1 1/2 inch scoop (40 mm) scoop, form into balls
  9. Roll dough around 1 caramel candy, covering completely.
  10. Press one side into nut mixture.
  11. Place, nut side up, on ungreased cookie sheet.
  12. Repeat with additional dough and candies, placing 3 inches apart.
  13. Bake 10 to 12 minutes or until set and slightly cracked. 
  14. Let stand on cookies sheet 2 minutes on cookie sheets.
  15. Transfer cookies to wire rack; cool completely

White Chocolate Drizzle

  1. Place white chocolate pieces in small zip-lock plastic food storage bag; seal bag. 
  2. Microwave at medium (50% power) 2 minutes. 
  3. Turn bag over;
  4. Microwave 2 to 3 minutes or until melted.
  5. Knead bag until chocolate is smooth. 
  6. Cut off tiny corner of bag
  7. Drizzle chocolate onto cookies.
  8. Let stand about 30 minutes or until chocolate is set.