Tuesday, December 22, 2009

Caramel Chocolate Treasures

I got this recipe off of a blog, and then forgot to write down which blog I got it from! When I figure it out, and I definitely will because I want to make more delicious treats from there, I'll post it and link to it. Gotta give credit where credit is due!

I doubled this and it made a little more than 3 dozen.

Chocolate Caramel Treasures

1 stick unsalted butter, softened
2/3 c sugar
1 large egg yolk
2 T whole milk
1 t vanilla
1 c flour
1/3 c cocoa
1/4 t salt
1 large egg white, lightly beaten
1/2 c finely chopped hazelnuts

10 plain caramels, unwrapped
2 T heavy cream

Chocolate Drizzle:
3 oz semisweet chocolate, melted and cooled to warm

Make cookies:
Beat butter, sugar, yolk, milk, and vanilla well. Sift flour, cocoa, and salt into a separate bowl. Slowly add to sugar mixture and beat on low until dough forms. Chill, wrapped in plastic wrap until firm. (I made it in the AM and baked them in the evening.)

Roll dough into 1" - 1 1/2" balls. Coat in egg white, and then roll in chopped nuts. Place nut coated balls on parchment paper lined cookie sheet. Press thumb into center to form indentation. Bake 10-12 minutes until done. Immediately press centers again after removing from oven. (I used the bottom end of a knife, you could use the bottom of a wooden spoon or whatever is that general shape that you have laying around!)

Make filling by melting caramel and cream over med-low heat in saucepan until combined and smooth. Spoon into center of cookies.

Melt chocolate in microwave being careful not to scortch it. I did it at 50% power in 20 second intervals until it was melted, stirring each time. Place melted chocolate in a baggie and snip a tiny hole in the bottom corner. Drizzle over cookies and let cool competely to set up.