1cupreal butterat room temperature, no substitutions
1/2teaspoonpure vanilla extract
1 and 3/4 + 1 tablespooncupsall-purpose floursifted and measured correctly
3/4cupfinely chopped pecans
12ounce bagRolo chocolate and caramel candiesfrozen
Cream butter and sugar until smooth. Add vanilla, flour, and pecans and stir until blended. Refrigerate at least 1 hour.
Preheat oven to 375 degrees F
Unwrap chocolate candies. Press scant 1 tablespoon dough around 1 chocolate candy covering it completely. Shape into a ball.
Place the ball on a cookie sheet and bake for 15 minutes
Cool 2 minutes on cookies sheet before transferring to a wire rack to cool completely. Roll or dust with confectioners sugar.
Store in an airtight container up to 5 days.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula