Caramel Filled Sandies :

Ingredients

1

pouch Betty Crocker® sugar cookie mix

1/4

cup finely chopped toasted pecans

2

tablespoons Gold Medal® all-purpose flour

1/2

cup butter or margarine, softened

1

egg

34

caramel candies, unwrapped (from 14 oz bag)

3

tablespoons half and half

1/3

cup dark chocolate chips, melted

1/3

cup white baking chips, melted

1

tablespoon coarse sea salt

Directions

• 1In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• 2Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
• 3In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
• 4Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.