Mix baking mix and dry pudding mix; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar, eggs and milk; mix well. Stir in dry ingredient mixture until blended. Stir in caramel bits. Refrigerate 1 hour or until dough is easy to handle.
Heat oven to 375°F. Shape dough into 1-inch balls; roll in nuts. Place, 2 inches apart, on parchment-covered baking sheets.
Bake 10 min. or until cookies are no longer shiny and begin to crackle on top. Cool on baking sheets 10 min. Remove to wire racks; cool completely.
The caramel bits need to cool before removal from cookie sheet or they may stick.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.