Ingredients
1
package (14 oz) Pillsbury™ Ready to Bake™ salted caramel cookies
2/3
cup dark chocolate chips
1/3
cup heavy whipping cream
12
pecan halves
Preparation
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown on edges. Cool 20 minutes in pan. Cookies sink as they cool; remove from pan.
In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth.
Spoon about a tablespoon chocolate mixture into each cookie cup. Top each cookie cup with pecan half. Refrigerate about 30 minutes or until set.
