Caramel Pecan Biscotti

• 1 cup sugar
• 1/2 cup canola oil
• 2 teaspoons caramel flavoring syrup
• 3 eggs
• 2/3 cup finely chopped pecans, divided
• 3-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 package (11-1/2 ounces) milk chocolate chips
• 20 caramels
• 4 teaspoons half-and-half cream

1. In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff).
2. Divide dough in half. On an ungreased
3. , shape each half into a 10-in. x 2-in. rectangle. Bake at 375u0b0 for 25-30 minutes or until light brown.
4. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased
5. .
6. Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely.
7. In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined
8. . Refrigerate for 5-10 minutes or until set.
9. In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.

sugar, canola oil, caramel flavoring syrup, eggs, pecans, flour, baking powder, milk chocolate chips, caramels, cream

Taken from www.tasteofhome.com/recipes/caramel-pecan-biscotti/ (may not work)