Just like the famous candy -- pecans, caramel and chocolate team up in this bite-sized cookie.
2/3 cup LAND O LAKES
Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).
Heat oven to 375 degrees F. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. (Edges may crack slightly.) Bake for 7 to 10 minutes or until edges begin to brown. Cool completely.
20 caramels, unwrapped
2 tablespoons whipping cream
48 pecan halves
Combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half.
1 cup real semi-sweet chocolate chips
1 tablespoon shortening
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cooled caramel. Let stand until set (about 2 hours).
TIP: To make ahead, bake cookies but do not prepare filling or drizzle. Place cooled cookies between sheets of waxed paper in container with tight-fitting lid. Freeze for up to 2 months. On day of serving, top cookies with filling and drizzle as directed.
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