I found the basic recipe off of Pinterest and thought I would give it a try. I think the shortbread cookie was a nice touch – I modified the recipe a tiny bit for my purposes. Also, the original calls for a biscuit cookie-cutter, but I used smaller rounds so people could enjoy a bite-sized treat. Source: http://www.chef-in-training.com
Recipe Ease: simple, but has several steps
You will need:
- One bag Kraft caramels
- One bag milk chocolate chips
- 2 tbs evaporated milk
- One cup confectionar sugar
- 3 cups flour
- 1 1/2 cup butter, softened
- 1/4 tsp salt
- 1 tsp vanilla
Preheat oven to 350°.Cream butter and sugar. Add in salt, vanilla, and the flour. Blend until combined well.
Step two: Roll out dough with a rolling pen and some flour. Cut with a biscuit cutter or round cookie cutter. Assemble cookies onto a cookie sheet and bake for 14 minutes. Remove from the oven and cool completely before the next step. I put my cookies in the freezer to hasten the process.
Step three: Melt caramel in the microwave. If necessary, add the evaporated milk to the caramel for smoother spreading. Spread the Caramel onto the cooled cookies. Again, allow to cool off before the next step.
Step four: Melt the milk chocolate in 30 second increments in the microwave. Spread the chocolate onto the caramel layer. Enjoy!