- 1 pkg. Pillsbury refrigerated sugar cookie dough
- 1 8-oz. pkg. cream cheese, softened
- 1/3 C. caramel sundae topping
- 1/3 C. chopped pecans
- 32 pecan halves
Preheat oven to 325 degrees. Cut cookie dough into 16 slices, and then cut each slice in half. Roll each into a ball. Press into mini muffin cups, pressing up sides to make a shell. Bake for 10–12 minutes, the edges should be starting to brown when done. Let cool for 5 minutes and while still warm, press center with thumb to make indentation larger. Let cool another 5 minutes and remove by gently twisting. Make filling while shells are cooling. With electric mixer, beat cream cheese until fluffy. Then add caramel sauce and beat until well blended. Fold in chopped pecans. When shells are completely cool, place 1 teaspoon of filling in each shell. Top with pecan half. Refrigerate, also may be made ahead and frozen.
*** To make Turtle Sweeties, add 1/2 teaspoon of fudge sundae sauce on top before placing pecan half.