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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel KISSES Thumbprint Cookies Recipe

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This recipe for Caramel KISSES Thumbprint Cookies is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
72 HERSHEY'S KISSES Brand Caramel Filled Milk Chocolates
1 family size (13x9-inch pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
1/4 cup cocoa
2 eggs
1 Tbsp. vegetable oil
1 Tbsp. water
1 cup ground pecans (optional)
2 1/2 tsp. milk
Directions:
Directions:
Remove wrappers from chocolates. Lightly grease cookie sheets.
Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled(dough will be sticky).
Heat oven to 350ºF. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each
cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Place 24 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Put about 1/2 teaspoon caramel filling in each indentation. Lightly press chocolate on caramel.

 

 

 

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