- 1 Betty Crocker Sugar Cookie Mix
- butter and egg called for on the pouch
- 3/4 cup semi-sweet chocolate chips
- 2 14 ounce bags caramels, unwrapped
- 1/3 cup whipping cream
- 1/2 cup chopped pecans
Preheat oven to 375 degrees.
Make dough according to package directions. Make 36 (1-inch) balls. Press each ball into a the bottom of each mini muffin cup and press up the sides.
Bake 8-9 minutes or until edges just start to brown. Meanwhile in a small saucepan place unwrapped caramels and cream and heat until melted. Reduce heat to low.
Remove pans from oven. Using the back of wooden spoon press down the sides and bottom of each cup to flatten being careful not to make holes.
Bake for 2 minutes more. Remove from oven and immediately place 4-5 chocolate chips in each cup.
Spoon about 1 Tablespoon of caramel into each cup and immediately top with pecans and slightly press them down. Cool for five minutes then remove with narrow spatula or a knife.
Source: Betty Crocker