Chocolate Caramel Treasures by Krista

For Cookies:

• 1 stick butter, softened
• 2/3 cup white sugar
• 1 egg yolk (save the white!)
• 2 Tbsp milk
• 1 tsp vanilla
• 1 cup flour
• 1/3 cup cocoa
• 1/4 tsp salt
• 1/2 cup finely chopped pecans

Beat together butter, sugar, yolk, milk and vanilla until blended well.  Stir in flour, cocoa and salt and beat on low speed until mixture forms a dough.  Chill, wrapped in plastic wrap until firm, at least 30 minutes.

Preheat oven to 350 degrees.

Roll small tablespoons of dough into balls, then coat with egg white and roll in nuts to coat. Arrange balls 1 1/2 inches apart on greased baking sheets and press your thumb into center of balls to flatten, leaving a depression.  Bake in batches in middle of oven until slightly puffy but centers are still soft.  I baked for 11 minutes.  Remove from oven and immediately press centers of cookie again.  Tranfer to wire racks to cool.

For caramel filling:

• 14 caramels, unwrapped
• 3 Tbsp whipping cream (can use milk too!)

Heat caramels and cream in a small saucepan over low heat, stirring occassionally until melted and mixture is smooth.  (I tried it in the microwave this time and it worked fine). Spoon into centers fo cookies and cool completely.

For chocolate drizzle:

• 1/2 cup chocolate chips
• 1 tsp shortening

Melt chocolate chips & shortening on the stove top until smooth.  Let the mixture cool slightly and then pour into a heavy duty sealable plastic bag. Seal bag and snip one corner to form a small hole.  Drizzle chocolate over cookies and let stand until set, about 30 minutes.

These freeze just fine!