Servings: 36
Prep Time: 15 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.

+ 2 c. flour
+ 1/4 tsp. salt
+ 1 c. (2 sticks) unsalted butter, softened
+ 2/3 c. firmly-packed light brown sugar
+ 1 large egg
+ 1 tsp. pure vanilla extract
+ 1 c. pecans, lightly toasted and very finely ground
+ 20 caramel candies
+ 3 Tbsp. cream or whole milk
+ 2-3 Tbsp. large crystal sea salt or fleur de sel, as needed
+ 1 c. chopped bittersweet chocolate or chocolate morsels (at least 60% cocoa)

*To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for
5 to 10 min. or until golden brown. Remove from pan to cool.

*+ Sea salt and fleur de sel are found at specialty food markets and most supermarkets. For this recipe, choose a white or pink variety with large crystals.

1. Combine flour and salt in bowl; set aside.
2. In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.
3. Preheat oven to 350°F. Line baking sheets with parchment paper or butter the sheets.
4. Roll dough into 1" balls with floured hands. Place on baking sheet at least one inch apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 min. or until bottoms are brown and set.
5. Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper.
6. Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 tsp. of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm.
7. Place chocolate in plastic bag in a bowl, heat on medium at 30-sec. intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm.