Caramel-Fudge Turtle Cookies

Ingredients

• Reynolds™ Parchment Paper

• 1 pouch Betty Crocker™ Sugar Cookie Mix (Butter and egg called for on cookie mix pouch)

• 2 tablespoons Gold Medal™ all-purpose flour

• 12 caramels, unwrapped

• 1 tablespoon milk

• 1 cup hot fudge topping

• 36 Pecan halves

Directions

1.    Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack

2.    Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

3.     Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.