Caramel-Filled Maple-Pecan Cookies

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup butter, softened
• 1/2 cup sugar
• 2 tsp. maple extract
• 2-1/2 cups flour
• 24 KRAFT Caramels
• 4 tsp. half-and-half
• 1/2 cup finely chopped PLANTERS Pecans

1. Heat oven to 350F.
2. Beat cream cheese and butter in large bowl with mixer until blended.
3. Add sugar and extract; mix well.
4. Gradually add flour, beating well after each addition.
5. Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1-1/2 min.
6. or until caramels are completely melted and mixture is well blended, stirring after 1 min.
7. Cool 5 min.
8. Meanwhile, shape dough into 48 (1-inch) balls.
9. Roll in nuts until evenly coated.
10. Place, 2 inches apart, on parchment-covered baking sheets.
11. Indent centers.
12. Pour caramel sauce into resealable plastic bag.
13. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough.
14. Bake 12 to 14 min.
15. or until edges are lightly browned.
16. Cool on baking sheets 5 min.
17. Remove to wire racks; cool completely.

philadelphia cream cheese, butter, sugar, maple, flour, caramels, pecans

Taken from www.kraftrecipes.com/recipes/caramel-filled-maple-pecan-cookies-169124.aspx (may not work)