12caramelsunwrapped (more if you want two leaves on each cookie)
12piecescandy cornoptional
Icing:
1tablespoonbutter
1ounceunsweetened chocolate
2tablespoonsmilk
1/2cuppowdered sugar
Instructions
Cookies:
In a large (3-quart) saucepan, combine butter, unsweetened chocolate, and milk, stirring often until melted. Remove from heat.
Add brown sugar and vanilla. Stir until combined.
Add egg. Stir well.
Add flour, baking powder, salt, and pecans. Stir until combined.
Stir in mini chocolate chips. Cover and chill for 1 hour.
Heat oven to 350 F. Cover two baking sheets with parchment.
Scoop rounded tablespoons of dough onto prepared baking sheets and bake for 12 minutes. Move cookies to cooling rack.
Caramel Leaves:
Working with one unwrapped caramel at a time, roll between two sheets of parchment. Caramel should be fairly thin, yielding three 1 ½-inch leaves. Cut shapes. Scraps can be rolled with the next caramel.
If you wish to add color, break up a candy corn and sprinkle it over the rolled caramel. Roll lightly. Fold up and roll out again.
Use a toothpick or the back of a knife to add veins to your leaves.
Lay each leaf flat on parchment, not touching, until ready to use.
Icing:
In a small saucepan, combine butter, unsweetened chocolate, and milk, stirring often until melted. Remove from heat.
Add powdered sugar gradually, stirring vigorously until smooth.
Use a spoon to pour a small amount on the top of each cooled cookie. (Or you can dip the tops of the cookie right in the icing if you prefer.)
Let the icing set for 10 minutes, then add the leaves. Once icing is completely set, cover and store at room temperature.