Servings 36
Parchment Paper
1 pouch Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves
Directions
1. Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
2. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
3. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.
Place food directly on Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
You can bake the cookies up to two months ahead stored tightly covered in the freezer.
For even baking, make sure cookies are of the same shape and size.
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