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Caramel Kisses Thumbprint
Makes about 48 cookies

 

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Ingredients:

  • 72 - Hershey’s Kisses Brand Caramel Filled Milk Chocolates
  • 1 - family size (13x9-in. pan) supreme brownie mix with Syrup Pouch
  • 1/4 - cup Cocoa
  • 2 - eggs
  • 1 - Tablespoon vegetable oil
  • 1 - Tablespoon water
  • 1 - cup ground pecans (optional)
  • 2-1/2 - teaspoons milk

Directions

  1. Remove wrappers from chocolates. Lightly grease cookie sheets.
  2. In medium bowl, add brownie mix, pouch of syrup, cocoa, eggs, oil and water. Beat until well blended.
  3. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

Preheat oven to 350 F.

  1. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.)
  2. Roll balls in pecans, if desired.
  3. Place on prepared cookie sheet; press thumb gently in center of each cookie.
  4. Bake 9 to 11 minutes or until set.
  5. Cool slightly and remove from cookie sheet to wire rack. Cool completely.
  6. Place 24 caramel filled chocolates and milk in small microwave-safe bowl.
  7. Microwave at HIGH (100%) 30 seconds; stir.
  8. If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred.
  9. Put about 1/2 teaspoon caramel filling in each indentation.
  10. Lightly press chocolate on caramel.

 
 
 
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