Caramel-Filled Chocolate Cookies

• 1 c. butter or margarine, softened
• 1 c. sugar
• 1 c. firmly packed brown sugar
• 2 large eggs
• 2 1/4 c. all-purpose flour
• 3/4 c. cocoa
• 1 tsp. baking soda
• 2 tsp. vanilla extract
• 1 c. chopped pecans, divided
• 1 Tbsp. sugar
• 1 (9 oz.) pkg. chewy caramels in milk chocolate

1. Wash oranges, lemons or grapefruit.
2. Remove peel in 2 sections.
3. Cut each section into 1/4-inch strips.
4. Cover with cold water.
5. Heat to boiling.
6. Boil 10 minutes.
7. Drain.
8. Repeat 3 times.
9. Drain.
10. Cover with boiling water and simmer until tender. Drain.
11. Divide peel into 3 portions.
12. Prepare a heavy syrup, using 2 cups sugar and 1 cup water.
13. Color 1 portion of syrup red, 1 portion green and leave 1 portion clear.
14. Add 1/3 of peel to each portion of syrup.
15. There should be sufficient syrup to cover each portion of peel.
16. Cook slowly until tender.
17. Allow to stand in syrup overnight.
18. Drain thoroughly.
19. Roll in granulated sugar. Place on cake rack.
20. Dry in very slow oven (250u0b0) until surface is firm.

butter, sugar, brown sugar, eggs, allpurpose, cocoa, baking soda, vanilla extract, pecans, sugar, chewy caramels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816501 (may not work)