3/4 cup cocoa powder
1 cup white sugar
1/4 cup margarine
3 egg whites
6 tablespoons melted butter
6 teaspoons vanilla extract
1 cup chopped pecans
1 pint Caramel Frosting
2 cups milk chocolate chips
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans, using the prepared pans as a guide, using the following directions: Spread chocolate frosting evenly into each pan. To assemble cookies, roll out their edges to make 3-inch squares. Press a small amount of chocolate into the center of each cookie. Place onto the foil lined baking sheets of greased and floured plastic pans. In a saucepan, combine 1 cup cocoa, 3 tablespoons sugar, margarine, egg whites, melted butter and 2 cups of mashed pecans. Bring to a boil, stirring constantly. Cook for 5 minutes, stirring constantly. Remove from heat. Cover cookie sheets with foil and refrigerate overnight.
Remove cookie sheets from pans and cut cookie squares into desired shapes. Trim cookies slightly but not to the size of the 8 cookie sheets. Place cookies onto prepared cookie sheets. Set aside.
Pour the Caramel Frosting over the chocolate cookie sheets in a single layer. Press chocolate into center of each cookie. Drizzle Caramel Frosting over chocolate cookies while still in the pans. Place 1/3 cup frosting on sheet, about 1 tablespoon at a time, until chocolate is evenly distributed throughout cookie sheets. Remove cookie sheets.
With a teaspoon or pastry knife, remove pockets of frosting from chocolate cookie sheets. Using a slotted spoon, transfer frosting to top of cookie sheet. When frosting is spreadable, cut 16 small slits in the side of each cookie sheet for steam vents, or to place icing over cake while it cools completely. Let icing sit overnight in refrigerator.
While the icing is waiting you can pop each cookie into its lined cookie sheet. Remove from cookie sheet. Shape the icing into a 4-inch square or rectangle, place outside of cookie sheet. Quickly frost whichever side the frosting is on. Frost with Caramel Frosting as needed to cool completely. Spread chocolate frosting on top of frosting to allow the frosting to coat both sides of cookies. Let cool completely before frosting.