• 48servings
  • 210minutes
  • 180calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® Gluten Free chocolate chip cookie mix

  2. Butter, vanilla and egg called for on cookie mix box

  3. 1 cup chopped pecans

  4. 40 caramels, unwrapped

  5. 1/3 cup chopped pecans

  6. 1 bag (12 oz) semisweet chocolate chips (2 cups)

  7. 1/3 cup whipping cream

  8. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Make cookie mix as directed on box, using butter, vanilla and egg. Stir in 1 cup pecans. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.

  2. In medium microwavable bowl, microwave caramels and 1/3 cup whipping cream uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 1/3 cup pecans. Spread over cooled based. Refrigerate 15 minutes.

  3. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set.

  4. To serve, let stand at room temperature 10 minutes before cutting. Cut into 8 rows by 6 rows. Store covered in refrigerator.


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