2 Sticks of unsalted butter (softened)
1/2 teaspoon salt
1 cup confectioner's sugar
2 teaspoon vanilla extract
2 cup all purpose flour
2 cup caramel pieces (I used Kraft traditional Caramels)
3 tablespoons heavy cream
3 cups milk chocolate, or dark chocolate (I used Hershey's Milk Chocolate chips)
>>Preheat the oven to 300°F
>>Spray 9x13" pan with cooking spray or line with parchment paper
>>In a medium bowl, beat together your softened butter, sugar, salt & vanilla. Once mixed well, add flour and continue to beat on medium speed. Dough will be stiff.
>>Using lightly floured (& clean!!) fingertips, press the dough evenly into the pan.
>>Poke holes in the dough with a fork to let air bubbles escape while baking.
>>Bake 35-45 mins or until edges are golden brown.
>>Remove from oven and immediately run a knife around the edges of the pan to loosen & set aside to cool. (I put mine in the fridge)
>>Melt caramel and heavy cream over low heat, making sure you don't burn. These take awhile to melt, so be patient.
>>When caramel is melted and creamy, remove from heat and immediately pour over the cookie layer and smooth it out evenly. You have to do this fast, because the caramel really starts stiffening up pretty quickly.
>>Place into the fridge or freezer to cool quickly and firm up.
>>Melt your chocolate chips in a double boiler, or on very low heat. Don't let the chocolate burn! It melts very fast.(if its too thick for your taste, add a bit of butter or heavy cream to thin it just a little)
>>Pour chocolate over hardened caramel cookie layers and chill until hard.
>>Enjoy! These are sooo yummy. :D
>>Keeps best when stored in the fridge.
I really hope you try this recipe. They were so much better than I had even imagined!
Also, don't forget to enter my giveaway! You can enter once, or up to 6 times! I'm offering my favorite items from my Etsy shop to giveaway, so don't miss out!