Caramel Fudge Turtle Cookies

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

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.