Ingredients
1 cup butter, softened1 cup packed brown sugar1/2 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1-1/4 cups semisweet chocolate chips, divided1/2 cup chopped pecans1 cup Kraft caramel bits3 tablespoons heavy whipping cream48 pecan halves
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool.
Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans.
