Take 1/2 inch sections of premade sugar cookie dough & press them into a greased muffin tinBake for 10-12 minutes at 350°FCreate cookie cups by pushing a shot glass into the doughLet cool for a couple of minutes & then remove the cookie cups from the muffin tinHeat up the caramel (with water) in the microwaveFill each cookie cup 2/3 full with caramel then set in fridge for 20 minutesHeat chocolate in microwave, fill the tops of the cookie cups, and set in fridge. 20 minutes Cook Time. 12 minutes Total Time. 32 minutes Servings. Bake for 10-12 minutes or until cookies are slightly golden. (use more or less water depending on the consistency of the caramel) Heat in intervals of 30 seconds, stirring between heating. Place cookies in the fridge for about 20 minutes to set the caramel. While caramel is setting, melt chocolate in the microwave, again in intervals of 30 seconds
Allow the mixture to bubble (raising the temperature if necessary), then boil for 3-5 minutes until thickened. Bake for 15 minutes. Let the chips sit for 1-2 minutes to get soft and melty before using a spatula or back of a spoon to spread the melted chocolate evenly over the toffee and all the way to the edges of the pan. Place the pan with marshmallows back into the oven under the broiler for 1-3 minutes, until the marshmallows toast up and brown to our taste, watch carefully not to burn them
Microwave the chocolate for 30 seconds. Remember that awful feeling, when you were a little kid, of being at the mercy of grownups when it came to candy
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