°1 tube (468 grams) of icing sugar paste
°2 tablespoons all-purpose flour
°1 package (227 g) soft cream cheese
°cup 80ml bottle of hot caramel ice cream
°36 pecan halves An 80ml cup contains hot reheated caramel ice cream
°36 pecan halves
Heat the oven to 350 degrees.
Put the cookie dough in a large bowl.
Leave it at room temperature for 5-10 minutes to soften, then add the flour.
Beat until blended. Spoon spoon into small, buttered muffin cups, pressing evenly onto bottom and sides of cups.
Bake for 6-8 minutes or until edges turn light brown, press into a deep indentation in the center of each with the tip of a wooden spoon. Shelves to cool completely.
In a small bowl, beat the cream cheese until the mixture is fluffy.
Gradually add to the caramel layer, stir in the chopped pecans, pour ½ teaspoon per liter, and add the fudge; Top with pecan halves, then place in the refrigerator until ready to serve.
Freezing option: Freeze undecorated cookies, covered in layers of wax paper, in freezer containers.