Gooey Caramel-Topped Gingersnaps

By cindygwest

Ingredients

• 42 gingersnap cookies
• 1 package (14 ounces) caramels
• 1/4 cup 2% milk or heavy whipping cream
• 1 cup chopped honey-roasted peanuts
• 12 ounces white or dark chocolate candy coating, melted
• Chocolate jimmies or finely chopped honey-roasted peanuts

Details

Servings 42

Preparation

Step 1

Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set.
Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; sprinkle with jimmies. Refrigerate until set. Yield: 3-1/2 dozen.