Source: Allison Homan
Ingredients:
1 1/2 C softened butter
1 C powdered sugar
3 C flour
1 tsp vanilla
1/4 tsp salt
11-15 oz caramels >> do not use caramel chips, use the individually packaged baking caramels
2 C milk chocolate chips
2 tsp shortening
1 Tbsp evaporated milk or cream
Directions:
Preheat oven to 350 deg
Cream butter and sugar together. Add vanilla, flour, and salt. Mix well
On a lightly floured surface, roll dough out until 1/2" thick
Cut cookies with biscuit butter or a small glass that is 2" wide. I have also made these into bars so you can press the dough onto a greased baking sheet
Place rounded cookies onto greased cookie sheet
Bake for 14-16 minutes. Let cookies cool
Melt caramel and evaporated milk together until smooth
Sread caramel over the cooled cookies
Let caramel cool completely
Melt shortening and chocolate chips in microwave or small saucepan
Spread chocolate over cooled caramels
Let chocolate set before serving
Tips: When making these into bars vs cookies, I press crust into a 9x13 pan and bake. Then add layers of caramel and chocolate, letting each layer set before adding the next layer.
* Ryan likes the crust, but in a 9x13 pan, it would be beneficial to double the caramel layer and 1-1.5x the chocolate layer
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