Makes: 4 doz. using small disher Our size 39 liners are perfect for these treats!
INGREDIENTS:
• 1-1/2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate
• 1/4 cup butter
• 1 can (300 mL) sweetened condensed milk
• 11/2 tsp. vanilla bean paste
• 2 cups flour
• 1/2 cup finely chopped pecans or hazelnuts
• 24 Kraft Caramels, cut in half or Werthers soft caramels (I prefer these)
• 1/4 cup sugar mixed with 1/4 cup sugar crystals
READY, SET, CREATE
Heat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and nuts; mix well. (Dough will be stiff.)
Using disher scoop out dough and release into hand or make several balls at a time but do not let them dry out. 6 at a time works best. You can alternatively use a tablespoon measure but it is less accurate for ensuring all balls are equal.
Shape each ball of dough around each caramel half, enclosing caramel completely. Roll in sugars. Place, 1 inch apart, on parchment lined baking sheets.
Bake 6 to 8 min. or until cookies are until soft and shiny. Let stand 5 min. on baking sheets. Remove to wire racks; cool completely. (Cookies will firm up as they cool.) Let cookie sheets cool before baking a new batch. Having 2 trays on the go is usually more time efficient.
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