Caramel Pecan Treasures Recipes

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

CARAMEL PECAN TREASURES

Steps:

• In a mixing bowl cream butter and brown sugar.
• Beat in vanilla.
• Combine the flour and baking powder,gradually add to the creamed mixture.
• Roll into 1 inch balls.
• Place 2 inches apart onto baking sheet,flatten slightly.
• Bake at 325 for 12-15 minutes or until golden brown.
• Remove to wire racks to cool.
• Place one caramel on each cookie.
• Melt the chocolate chips and shortening.
• Drizzle over the cooled cookies.
• Sprinkle with the pecans.
• Let stand until firm.

CARAMEL PECAN TREASURES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool., Place a half-caramel on each cookie. Melt the chocolate chips and shortening; drizzle over cookies. Sprinkle with pecans. Let stand until firm.

CHOCOLATE CARAMEL TREASURES

Steps:

• Cookies: Cream butter, sugar, egg yolk, milk and vanilla.
• Sift in flour, cocoa and salt and beat on low speed until dough forms.
• Wrap in plastic wrap and chill at least 30 minutes or until firm.
• Roll dough into 1 T balls, coat with egg white, and roll in nuts.
• Place 1 1/2" apart on greased cookie sheets.
• Flatten centers of cookies with thumb, leaving a depression.
• Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
• Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end).
• Move to wire racks and cool.
• Filling: Microwave caramels and cream until melted and smooth.
• Use a spoon and fill the centers of partially cooled cookies and then cool completely.
• Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag.
• Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
• Chocolate will set in 30 minutes.

CARAMEL PECAN TREASURES

Steps:

• In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Combine the flour and baking powder; gradually add to the creamed mixture.
• Roll into 1-in. balls. Place 2 in. apart on baking sheets; flatten slightly. Bake at 325 degrees F for 12-15 minutes or until golden brown. Remove to wire racks to cool.
• Place one caramel on each cooled cookie. Melt the chocolate chips and shortening; spread over cookies. Sprinkle with pecans. Let stand until firm.