Chocolate Caramel Delights

½ cup margarine, softened
2/3 cup sugar
1 egg, separated
2 tbsp. milk
1 tsp. vanilla
1 cup flour
1/3 cup Hershey’s® Cocoa
¼ tsp. salt
1 cup finely chopped pecans

Caramel Filling:
14 unwrapped light caramels
3 tbsp. heavy cream

½ cup Hershey’s® Semisweet Chocolate Chips or Chunks
1 tsp. shortening

In small bowl, beat margarine, sugar, egg yolk, milk and vanilla until blended.
Stir together flour, cocoa and slat; blend into margarine mixture.
Refrigerate 1 hour or until firm enough to handle.

Beat egg white slightly. Shape dough into 1” balls. Dip each into egg white; roll in pecans to coat. Place 1” apart on greased cookie sheet. Press thumb gently in center of each ball.

Bake at 350° for 10 to 12 minutes or until set. Meanwhile prepare Filling: In small saucepan, combine caramels and heavy cream. Cook over low heat;
stirring frequently, until caramels are melted and mixture is smooth.

Remove cookies from oven; carefully press center of each cookie again with thumb to make indentation. Immediately, spoon about ½ tsp. of Caramel
Filling inciter of each cookie. Carefully remove from cookie sheet to wire rack. Col competely.

In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH 1 minute or until smooth when stirred. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over to of cookies.

Make about 2 dozen cookies.