Tuesday, 19 February 2013

Chocolate Caramel Thumbprints

Chocolate and caramel...well they are about as good of a combination as chocolate and peanut butter!!! I was going to try this recipe at Christmas but ran out of time. I'm thinking of trying to make this recipe for another holiday, perhaps Easter! A nice treat for the adults for a change ;-)

Chocolate Caramel Thumbprints

1/2 cup ~ butter, softened

2/3 cup ~ sugar

3 squares ~ Baker's Semi-Sweet Chocolate, melted and cooled

1 ~ egg, separated

1 tsp ~ vanilla

1 cup ~ flour

1 cup ~ finely chopped pecans

15 ~ caramel squares, unwrapped

2 Tbsp ~ milk

1.  Beat butter and sugar togeither until light and fluffy. Add melted chocolate, egg yolk and

2.  Mix in flour until well blended. Press dough into large ball, cover with plastic wrap and  
     refrigerate about 20 minutes.

3.  Turn oven on to 350. Roll dough into 1 inch balls. Dip each ball into lightly beaten egg  and
     roll in chopped  pecans. Place on ungreased baking sheets.

4.  Using your thumb or end of wooden spoon, make a deep indentation into the centre of
      each cookie.

5.  Bake for 10 - 12 mins. Remove from baking sheet and cool on wire racks.

6.  Meanwhile, melt caramels and milk in a microwaveable bown on MEDIUM heat for about
     1 minute. Stir until completely melted. Fill each thumbprint with a small spoonful of melted
     caramel. Chill before serving.


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