Tuesday, July 14, 2009

Trillionaire Cookies

I added these to the cookie trays we made last year and everybody loved them!



12 ounce jar caramel ice cream topping
1 cup pecans, finely chopped
36 round buttery crackers
12 ounce package semi-sweet chocolate chips

Combine caramel topping and pecans in a saucepan over medium heat, stirring constantly. Bring to a boil and cook for 3 to 5 minutes, until mixture thickens; remove from heat. Arrange crackers on a wax paper lined baking sheet. Spoon about
1 1/2 teaspoon caramel mixture onto each cracker. Refrigerate for one hour or until firm. In a small saucepan, melt chocolate over low heat stirring constantly. Remove from heat. With tongs, dip each cracker in melted chocolate up to the caramel filling; do not dip filling. Return to baking sheet. With a slotted spoon, drizzle melted chocolate over cookies. Refrigerate for one hour, or until chocolate is firm. Keep refrigerated in an airtight container. Makes 3 dozen.