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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Choco-Caramel Delights Recipe

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This recipe for Choco-Caramel Delights is from From the Recipe Box of Jean Papendick and Family, 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:
Category:
Ingredients:  
Ingredients:  
½ cup margarine (Fleischmann’s is best)
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all purpose flour
1/3 cup cocoa
¼ teaspoon salt
1 cup finely chopped pecans
14 unwrapped caramels
3 tablespoons whipping cream
½ cup chocolate chips
1 teaspoon shortening
Directions:
Directions:
In small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate about 1 hour or until firm enough to handle.

Heat oven to 350. Lightly grease cookie sheet. Beat egg white lightly. Shape dough into 1-inch balls. Dip each ball into eagg white; roll in pecans to coat. Place 1 inch apart on prepared cookie sheet. Press thumb gently into center of each ball.

Bake 10-12 minutes or until set. Remove cookies from oven; carefully press center of each cookie again with thumb to make indentation. Remove to cookie sheet to wire rack to cool.

In small saucepan, combine caramels and whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Spoon about ½ teaspoon of filling into each cookie. Cool completely

In Ziploc bag, place chocolate chips and shortening. Microwave on high 1 minute or until smooth. Cut small corner from bag and drizzle chocolate over cookies. Store in airtight container with waxed paper in between layers.
Personal Notes:
Personal Notes:
I won the 2004 Kane County Chronicle Christmas Cookie contest with these.

 

 

 

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