Trillionaire Cookies Recipe - Allrecipes.com
Trillionaire Cookies Recipe

Trillionaire Cookies

Recipe by  

"Because they're rich!"

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Original recipe makes 3 dozen Change Servings
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Directions

  1. In a medium saucepan, combine caramel topping and pecans over medium heat.
  2. Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes.
  3. Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker. Refrigerate 1 hour or until firm
  4. In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat.
  5. Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate 1 hour or until chocolate is firm. Can be stored in an airtight container in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2006

These cookies definitely grew on me. I halved the recipe & it made about 25 cookies. I didn't like how long it took to make these. And, I tried to be very careful to not make a mess. They are very tasty though, with the salt from the crackers & the pecans mixed with the sweet choclate & caramel---yum! I'll probably make these only when I want something kind of special, for a party, good finger food--but kind of sticky around the edges.

 
Most Helpful Critical Review
Dec 20, 2005

Maybe I did something wrong. The caramel sauce I used (made for ice cream) seemed overly sweet. There seemed to be too many pecans also, but that is just my preference. The worst problem was that after a day the ritz crackers took up moisture from the caramel sauce (which never hardened and was always gooey), so they were no longer nice and crisp. My friend made these a few years ago and I thought they were great. She must have used different ingredients!

 

6 Ratings

Dec 23, 2007

These cookies taste great...but I had to make a few revisions. The carametl never seemed to set all the way and when I tried to use the tongs to dip the crackers in the chocolate, it was a big mess! Instead, what I did was just spoon the chocolate over the caramel on the top. I think it worked out perfect that way because then the chocolate hardened over the caramel. No more messy caramel! I think it was a lot easier and less messy than using tongs! Everyone loved these!

 
Aug 29, 2002

I am part of a cookie exchange each Christmas season and I made these in 1999. They were a huge success!

 
May 30, 2005

I made these a while ago and am just late to review them...they were great! Salty, sweet, chewy and crunchy all at the same time!!

 
Dec 28, 2010

This recipe is easy and the cookie is great. Has just enough saltiness as to not be too sweet. Instead of using tongs to dip the cookies, I just picked them up as they were cook enough to handle. Drizziling a little bit over the top would help with the "stickiness" of the pecan carmel. But, all in all they were a huge success and will remain on my favorite list.

 

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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