Caramel Pecan Cookies
Buttery biscuit base with a sweet caramel pecan filling, all topped off with rich chocolate.
Ingredients
Caramel mixture:
- 80 ml water
- 150 g granulated sugar
- 200 ml whipping cream
- 80 g unsalted butter
Filling:
- 175 g pecans
- 150 g tea biscuits
Topping:
- 300 g milk chocolate
- Pecans
Garnish:
- Pecans
Instructions
- Heat a saucepan over medium-high heat. Add water and sugar, and mix well. Cook until the sugar mixture turns golden brown.
- Add whipping cream and whisk. When the caramel darkens, add unsalted butter, mix, and remove from heat.
- Break tea biscuits into pieces. Combine with chopped pecans and caramel mixture in a bowl.
- Press the mixture into a dish, cover with plastic wrap, and refrigerate until firm. Once set, cut the pecan caramel mixture into bars.
- Melt milk chocolate using a double boiler. Mix pecans into one bowl, and leave the other plain.
- Dip bars into the chocolate and place them on parchment paper.
- Garnish with chopped pecans and refrigerate until the chocolate hardens.