Caramel Snappers Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.
• Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
• In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Steps:

• 1. Toast pecan halves by spreading in a single layer in a shallow baking pan.
• 2. Toast in 350 oven about 10 minutes, stirring occasionally.
• 3. Line a baking sheet with foil; butter foil.
• 4. On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside.
• 5. In a heavy 1 quart saucepan combine caramels and water.
• 6. Cook over low heat; stir constantly until caramels are melted and smooth.
• 7. Remove saucepan from heat.
• 8. Drop about 1 teaspoon caramel mixture onto each group of pecans.
• 9. Let stand about 20 minutes or until caramel is firm.
• 10. In a small saucepan, heat the chocolate over low heat, stirring constantly, until chocolate is melted and smooth.
• 11. Remove saucepan from heat.
• 12. With a narrow metal spatula spread a small amount of chocolate over top of each caramel center.
• 13. Let stand until firm; remove candy from baking sheet.
• 14. Store tightly covered.

Steps:

• heat oven to 350 in large bowl ,beat sugar,shortening, butter,vanilla and egg with mixer stir in dry ingredients.
• shape dough into 1in balls on ungreased cookie sheet 3in apart
• with greased bottem of glass dipped into sugar flatten balls slightly press 1 teaspoon pecans onto each cookie.
• bake 9-10 and remove from oven place on cooling rack.
• in small microwavable bowl, microwave caramels and milk uncovered on high 2-3 minutes stirring every minute until smooth
• spoon caramel over cookies top with melted cooled chocolate
• cool completely about 30 minutes minutes.