Instructions:

Caramel-Pecan Snappers

1/4 cup granulated sugar
1/4 cup shortening
1/4 cup (1/2 stick) margarine or butter, softened
1 teaspoon vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans
36 vanilla caramels
2 tablespoons milk
1 (6 ounce) package semi-sweet chocolate morsels (1 cup)

Heat oven to 350 degrees F.

Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped into sugar. Press pecans onto cookies. Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet. Cool on wire rack.

Place caramels and milk in small microwaveable bowl. Microwave uncovered on HIGH for 2 to 3 minutes, stirring every 30 seconds, until smooth. Spoon over cookies. Place 1/4 cup of the chocolate morsels in a small microwaveable bowl. Microwave uncovered on HIGH for 1 minute. Stir in remaining 1/4 cup chocolate morsels until smooth. If necessary, microwave 10 to 20 seconds or until mixture can be stirred smooth. Spoon chocolate over caramel. Cool completely.

Makes about 3 dozen cookies.