Ingredients
- Cookie:
- 1 1/2 1 1/2 1/2 cups unsalted butter, softened
- 1 1 1 cup powdered sugar
- 1 1 1 tsp vanilla
- 3 3 3 cups flour
- 3/4 3/4 3/4 tsp salt
- Caramel layer:
- 15 15 bag 15 oz bag of Kraft caramel
- 2 2 2 Tbsp evaporated milk
- Chocolate layer:
- 2 2 2 cups Ghiradellhi melting chocolate
Preparation
Step 1
Preheat oven to 350 degrees F.
In a large bowl, add your butter and sugar and using an electric mixer cream the ingredients together.
Add vanilla, flour and salt and mix until well combined.
Using a cutting board or your counter add flour to the surface.
Roll the dough out to 1/2 inch thick.
With a small circle cookie cutter, cut out cookies.
Line a baking pan with parchment paper and place the cookies onto the baking sheet.
Bake for 14-16 minutes.
Remove from oven and let cookies cool completely.
In a medium sauce pan add your caramel and evaporated milk.
Have your heat set to medium and stir until melted.
Take a spoon and scoop melted caramel onto the cookies and spread from edge to edge covering the whole surface.
Let the cookie sit for the caramel to set.
In a small microwave safe bowl, melt chocolate wafers for 30 seconds and repeat as needed.
Spread over the tops of cooled caramel.
Let chocolate set before eating and serving.