cup "M&M's"® Milk Chocolate Mini Baking Bits, divided
1
cup pecan halves
1/3
cup caramel ice cream topping
1/3
cup shredded coconut
1/3
cup finely chopped pecans
Preheat oven to 350°F. Lightly grease cookie sheets; set aside. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly until melted; remove from heat. Mix in sugar, eggs and vanilla. Blend in flour, baking powder and salt. Stir in 2/3 cup "M&M's"® Milk Chocolate Mini Baking Bits. For each cookie, arrange 3 pecan halves, with ends almost touching at center, on prepared cookie sheets. Drop dough by rounded teaspoonfuls onto center of each group of pecans; mound the dough slightly. Bake 8 to 10 minutes or just until set. Do not overbake. Cool completely on wire racks. In small bowl combine ice cream topping, coconut and chopped nuts; top each cookie with about 1-1/2 teaspoons mixture. Press remaining 1/3 cup "M&M's"® Milk Chocolate Mini Baking Bits into topping.
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