Chocolate Caramel Pecan Thumbprints

• 12 cup butter
• 23 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup flour
• 13 cup cocoa
• 14 teaspoon salt
• 1 cup pecans, semi-finely chopped
• 14 caramels, unwrapped
• 3 tablespoons whipping cream
• 12 cup chocolate chips
• 1 teaspoon shortening

1. In small mixing bowl beat butter, sugar, egg yolk, milk and vanilla until blended.
2. In separate bowl, stir together flour, cocoa and salt.
3. Blend into butter mix.
4. Refrigerate dough 1 hour.
5. Oven at 350 (325).
6. Beat egg white slightly.
7. Shape dough into 1 inch balls.
8. Dip each ball into egg white and roll into pecans.
9. Place on lightly greased cookie sheet.
10. Press thumb gently in center of ball.
11. Bake 10-12 minutes or until set.
12. While baking, prepare caramel.
13. Cook caramels and whipping cream on low heat until melted, stirring a lot.
14. Mix should be smooth.
15. Remove cookies from oven and press center again.
16. Immediately put 1/2 teaspoon caramel into each cookie.
17. Microwave shortening and chocolate chips on high for one minute and stir You can also do this on the stove if you want.
18. Drizzle onto cookies (there will be some left over).

butter, sugar, egg, milk, vanilla, flour, cocoa, salt, pecans, caramels, whipping cream, chocolate chips, shortening

Taken from www.food.com/recipe/chocolate-caramel-pecan-thumbprints-341606 (may not work)