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1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup white sugar
2 cups all-purpose flour
1 egg
1/2 teaspoon baking powder
2 (1 ounce) squares unsweetened chocolate, melted
1/2 teaspoon salt
1/3 cup milk
1 cup chopped pecans
18 caramels, halved
1-1/2 cups confectioners' sugar
2 tablespoons light corn syrup
1 (1 ounce) square unsweetened chocolate, melted
2 tablespoons water

In large bowl mix butter, white sugar, egg, 2 ounces melted chocolate, milk and vanilla. Mix in flour, baking powder, salt and chopped pecans on low speed to form soft dough.

Divide dough in half and chill 1-2 hours.

Preheat oven to 400°F (205°C).

Mold dough by rounded teaspoons around a caramel half. Place on ungreased baking sheet and bake 7 minutes until set.

Make Glaze:
In a bowl, blend together confectioners' sugar, corn syrup, 1 ounce chocolate and hot water. After cookies have cooled, swirl cookies in chocolate glaze.

Posted by Marjorie Kessler

Nutritional Info Per Serving: N/A