CARAMEL PECAN BISCOTTI

Caramel Pecan Biscotti image

My husband helped me concoct this variation on a classic. With caramel and nuts and dipped in chocolate, it makes a scrumptious indulgence.-Cara Bjornlie, Detroit Lakes, Minnesota

Provided by Taste of Home

Time 1h35m

Yield about 2 dozen.

Number Of Ingredients 10

Ingredients

1 cup sugar
1/2 cup canola oil
2 teaspoons caramel flavoring syrup
3 eggs
2/3 cup finely chopped pecans, divided
3-1/4 cups all-purpose flour
3 teaspoons baking powder
1 package (11-1/2 ounces) milk chocolate chips
20 caramels
4 teaspoons half-and-half cream

Steps:

In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set., In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 81mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.