1 cup Hershey's chocolate chips or Premium Semi-Sweet chocolate chunks
1 cup shortening
Instructions
In a small mixer bowl, beat sugar, butter, egg yolk, milk and vanilla until blended. Stir togeter flour, cocoa, and salt; blend into butter mixture. Chill dough at least 1 hour or until dough is firm enough to handle.
Preheat oven to 350 degrees. Lightly grease cookie sheets. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place 1-inch apart on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10 - 12 minutes or until set. While cookies bake, prepare Caramel Filling. Press center of each cookie again to make an indentation. Immediately spoon 1/2 tsp. Caramel Filling in center of each cookie. Carefully move to wire racks to cool competely. In a small microwavable bowl, combine chocolate chips and shortening. Microwave on high for 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place waxed paper under wire racks with cookies. Drizzle chocoalte mixture over top of cookies.
Caramel Filling- In small saucepan combine 14 unwrapped light caramels and 3 Tbsp. whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Originally Submitted
9/7/2012
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