Butter Cookie Base

• 1½ cups unsalted butter
• 1 cup confectioners’ sugar
• 2 tablespoons granulated sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon cream
• ½ teaspoon salt
• 3 cups all-purpose flour

Caramel

• 1½ cups Kraft Caramel Bits
• 2 tablespoons unsalted butter

Chocolate Topping

• 1½ cups milk chocolate chips, melted

Preheat the oven to 350°F. Line a baking sheet with parchment paper and stack on top of another one.

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 bake until light browned around the edges, 14-16 minutes.

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.