Salted Caramel Shortbread Cookies

https://inspiredbycharm.com/salted-caramel-shortbread-cookies
Cari decided to make these - Zander helped with unwrapping the caramels
We determined when putting in storage containers make sure to use parchment paper between layers
PREP:	15 minutes			Cook time:	12 to 14 minutes
Temp:	350F			Makes:
Cookie Ingredients:					Topping Ingredients:
1.5	cup	unsalted butter softened			2	13oz. Bag	caramels unwrapped
0.75	cup	sugar			4	Tbsp	milk
1	tsp	vanilla			6	oz.	semi-sweet chocolate chopped
3.5	cup	flour - all-purpose			1	Tbsp	butter
					3	tsp	flake sea salt
PREP Steps
1	Heat the oven to 350°F
2	line a baking sheet with parchment paper.
Dough Steps:
3	In a large bowl with your electric mixer on high, beat the butter until creamy.
4	Then beat in the sugar and vanilla.
5	Turn the mixer to low and beat in the flour until just incorporated
6	Divide the dough into two parts
7	Place one half of the dough between two sheets of wax paper and roll it until it’s 1/4-inch thick.
8	Then use a 2 1/2-inch-diameter round cookie cutter to cut the dough.
9	Place the cut-outs on an ungreased cookie sheet.
	Repeat this process with the remaining half of the dough
tip	You can reform excess dough, roll it out, and cut it again until all the dough is used.)
Bake Steps:
10	Bake the cookies for 12 to 14 minutes or until set and just barely starting to brown.
11	Transfer them to a cooling rack to cool completely.
Finishing Steps:
	While the cookies cool:
12	In a microwave safe bowl, melt the unwrapped caramels and milk on high for 2-3 minutes,
	stirring every 30 seconds until the caramels are melted and the mixture is smooth.
13	Add 1-2 teaspoons of the caramel mixture to each cookie.
14	Then sprinkle the cookies with flake sea salt.
tip	it helps to work with an assistant - one to caramel, one to salt
15	In another microwave safe bowl, melt chocolate and butter on high for 1-2 minutes until smooth.
16	Stir every 30 seconds.
17	Drizzle the melted chocolate mixture over the cookies.
18	Let the cookies cool until the chocolate sets.
19	Store the cookies in an airtight container.

No Bake Caramel Pretzel Crack Bars!

Ingredients

• 11.5 oz bag of Hershey’s Milk Chocolate Chips
  
• 11 oz bag of Kraft Caramel Bits
• ½ Cup Reese’s Peanut Butter Chips
• 8 oz of Mini Twist Pretzels

Instructions

1. In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in microwave in 20 second intervals until melted.
2. Spread the melted chocolate on a parchment lined cookie sheet.
3. Place pretzels on top of the chocolate, they can overlap.
4. Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
5. Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese’s peanut butter chips.
6. Let Bars cool completely then Enjoy!!

https://myincrediblerecipes.com/no-bake-caramel-pretzel-crack-bars/

Triple Chocolate Caramel Cookies

350°F YIELD: 6 dozen
1 ½ cups butter (no sub) softened
1 cup sugar
1 egg
1 tsp. Vanilla extract
3 cups all-purpose flour
½ cup baking cocoa
1 package (12oz) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle (12.5oz) caramel ice cream topping
4 to 6 oz dark chocolate bark, melted.

In mixing bowl, cream butter and sugar.
Beat in egg and vanilla.
Combine flour and cocoa; gradually add to the creamed mixture.
Stir in chocolate chips and pecans.
Roll into 1” balls.
Place 2” apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make a 3/8 to ½” deep indentation in the center of each ball. Smooth any cracks.
Fill each indentation half full with caramel topping.
Bake at 350°F for 15-18 minutes or until caramel is very bubbly and cookies are set.
Cool for 5 minutes before removing to wire racks.
Drizzle cooled cookies with chocolate bark.

Carmel Pecan Cookies

350F - 12 to 15 minutes - yield = 32 cookies (may want to double)

1/2 cup packed brown sugar

1/2 cup butter, softened

2 tablespoon water

1 teaspoon Vanilla

1 1/2 cups all purpose flour

1/8 teaspoon salt

8 vanilla caramels

160 pecan halves (about 2 1/4 cups)

Heat oven to 350F

Beat brown sugar, butter, water and vanilla in large bowl with electric mixer on medium speed.

Stir in flour and salt

Cut each caramel into 4 pieces with kitchen scissors.

For each cookie, group 5 pecan halves on parchmented cookie sheet.

Shape 1 teaspoon dough on top of pecans - press down firmly onto nuts.

Place caramel piece on top.

Bake 12 to 15 minutes - until set but not brown. Immediately remove from cookies sheet to wire rack.

Original directions called for nuts to hang out underneath cookies - when I tried it that way, the nuts fell off the cookies. My niece Sami tried them this way and it worked well.

made by Sami 2009, 2011