- ¼ cup granulated sugar
- 8 tbsp unsalted butter 1 stick
- ½ tsp vanilla extract
- pinch kosher salt
- ½ cup toffee chips
- 1¼ cups all-purpose flour
- 8 oz caramel candies
- 10 oz dark chocolate chunks / chips, or chopped up bar
Cream together the sugar and butter. Add vanilla and a generous pinch of salt and mix in.
Fold in the toffee chips and about 1/3 of the flour. Continue folding in the flour, a third at a time. Using clean hands, knead the dough in the bowl until it just comes together. Don't overwork it.
Place the dough on a floured work surface. Flour your rolling pin, too. Roll out to about 1/4” thick.
Cut heart shapes. Place on a parchment lined cookie sheet. Put the whole cookie sheet in the fridge for 10 to 15 minutes before baking. Preheat the oven to 350°F.
Bake for 15 - 20 minutes. Let them cool on the sheet for 5 minutes before removing them to a rack to cool completely.
Melt caramels in a microwave safe bowl on high for 1 minute. Stir. If not completely melted, cook again in 30 second bursts until just melted. Stir after each burst. (One minute was all I needed.) Allow to cool for a few minutes until it’s thick enough to spread on the cookies.
Use a spoon or small knife to spread caramel on each cookie. Place on a sheet pan and allow to set at room temperature for about 10 minutes.
Melt the chocolate in a microwave safe bowl in 30 second increments and stir. When the chocolate is almost entirely melted, let it it sit for a minute or two and give it a final stir. The last solid bits will melt from the residual heat.
Using a fork, lower a caramel covered cookie into the chocolate until it’s completely submerged. Lift it out and let the excess chocolate drip off. Place on a wire rack until set.
If you want, add sprinkles, coarse sugar or salt to the tops while the chocolate is still wet. You can wait until the chocolate has set up a bit, then pipe a design with another type of melted chocolate.
Working with melted caramel and chocolate: at any point it gets too thick, nuke it for 15 seconds at a time until it reaches a consistency that's easier to work with.
Calories: 218kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 36mg | Potassium: 126mg | Fiber: 2g | Sugar: 16g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.