Caramel-Filled Sandies

• 1 pouch Betty Crocker sugar cookie mix
• 1/4 cup finely chopped toasted pecans
• Bake in ungreased pan at 350 F for 5-8 minutes, stirring occasionally, until light brown
• 2 Tbsp all-purpose flour
• 1/2 cup butter, softened
• 1 egg

Filing and garnish

• 34 caramel candies (like Brach's from 14 oz bag), unwrapped
• 3 Tbsp half-and-half
• 1/3 cup dark chocolate chips, melted
• 1/3 cup white baking chips, melted
• 1 Tbsp coarse sea salt

Heat oven to 375 F. In medium bowl, combine cookie mix, pecans, flour, butter, and egg until soft dough forms. Shape into (36) 1 1/2 inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

Bake 8 to 10 minutes or until edges are light golden brown. Cool; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In small microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

Makes 36 cookies, 4 WW PointsPlus each.