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
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
1. In 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.
2. Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
3. In 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.
4. Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.