Mini versions of the popular chocolate bar, featuring a butter cookie base, a topping of caramel then topped off with milk chocolate ganache. Instead of the melted caramels, you can also coat the cookies with homemade dulce de leche.
In a mixer bowl, cream the butter with the confectioners’ sugar and granulated sugar until light and fluffy. Blend in the vanilla and cream. Fold in the salt and flour and blend to make a stiff dough.
Divide dough in two and roll out each portion, one at a time, on a well-floured work surface to a thickness of ¼ inch or a bit less. Cut into 2½-3 inch circles (fluted or plain edged cookie cutter). Place on baking sheet and
Meanwhile, for the Caramel, in a medium saucepan, slowly melt the caramels and butter until it’s a spreadable consistency. Melt the milk chocolate and keep warm, nearby.
Spread a generous coating of caramel over each cookie and let set a bit. Then drizzle or spread on melted chocolate. Let chocolate set before serving, or refrigerate or freeze.
© 2016 Marcy Goldman. All rights reserved.