½ cup melted butter
½ cup granulated sugar
¼ cup brown sugar
6 Tablespoons cocoa
1 cup flour
1/8 teaspoon salt
1 teaspoon vanilla
36 soft vanilla caramels
2 teaspoons very hot water
1 cup semisweet chocolate morsels
2 Tablespoons butter
1-½ teaspoons light corn syrup
2 Tablespoons boiling water
Pecan halves, 2 ½ -4 ounce package
Preheat waffle iron.
Cream butter and sugars. Stir in eggs. Combine flour, cocoa and salt; add to butter and sugar mixture. Stir in vanilla.
Drop by rounded teaspoon on hot waffle iron. Close lid and bake 1 – 1 ½ minutes until set. (Test one and determine best time on your waffle iron.) Remove to wire rack.
Melt caramels in microwave about 1 minute. Do not boil. Stir in water a teaspoon at a time. Drop about a teaspoon on each cookie. Keep caramel over hot (not boiling) water to keep it soft.
Melt butter and chocolate morsels in microwave about 2 minutes. Stop and stir after one minute. Stir until butter and chocolate are melted. Beat in corn syrup and vanilla. Add 1 tablespoon hot water; up to one more tablespoon can be added until desired consistency is reached. Keep warm over hot (not boiling) water. Drizzle about a teaspoon over the caramel on each cookie. Press in pecan half. Allow to cool completely.
Makes about a 3 ½ dozen.
Store one layer deep in a loosely covered container.