|Caramel Filled Sandies|
The only addition of ingredients to this recipe is Pure Vanilla Extract, but I used different techniques so my version of the recipe follows. For the original version of this recipe, go to:
Get out all the ingredients below and measure them.
|Out the oven and cooling...|
1 pouch Betty Crocker Sugar Cookie Mix
2 tablespoons All Purpose Flour
1 Extra Large Egg
1 teaspoon Pure Vanilla Extract
¼ cup Finely Chopped Toasted Pecans
1 stick of Salted Butter, softened
1 tablespoon Coarse Sea Salt
34 Caramel Candies, Unwrapped
3 tablespoons Half and Half
1/3 cup White Baking Chips, melted
1/3 cup Dark Chocolate Chips, melted
|Filled in the caramel - yum! :)|
In a large bowl, combine Cookie Mix, Pecans, Flour, Butter, Egg, and Vanilla until a soft dough forms. Form dough into a large ball and cover with plastic wrap and place in the refrigerator for ½ hour. Use a small or large ice cream scoop or form balls with your hands and place on ungreased cookie sheets 2 inches apart. Using your thumb, make an imprint in the center of each.
|Caramel Filled Sandies decorated and are now setting up|
In a microwaveable bowl, place Caramels and 3 tablespoons of Half and Half in microwave for 1 minute. Check caramels and if they have not melted, continue to melt in 15 second intervals until they are. Stir caramels and use a 1-teaspoon measuring spoon in one hand and with your other hand place a small bowl under the spoon as you pour the caramel in each indentation. Using this technique prevents the caramel from spilling all over the place. Let the caramel cool for about ½ hour.
|Caramel Filled Sandies have set and are ready to eat. :)|