- 1 cup butter (no substitutes), softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 30 caramels, halved and flattened
- 2 cups semisweet chocolate chips
- 1 tablespoon shortening
- 1/2 cup finely chopped pecans
- In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Combine the flour and baking powder; gradually add to the creamed mixture.
- Roll into 1-in. balls. Place 2 in. apart on baking sheets; flatten slightly. Bake at 325 degrees F for 12-15 minutes or until golden brown. Remove to wire racks to cool.
- Place one caramel on each cooled cookie. Melt the chocolate chips and shortening; spread over cookies. Sprinkle with pecans. Let stand until firm.