20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Preheat oven to 300 degrees.
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on top of each pretzel.
Bake for four minutes. While the candy is warm, press a pecan halfway onto each candy covered pretzel. Cool completely before storing in an airtight container.
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for at least 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Allow to cool for 15 minutes before removing from cookie sheet.