The crunchy bite of a ginger snap with caramel and chocolate makes for a super snack sensation!
Watch the video here.
INGREDIENTS
200g (3/4 cup) of sweetened condensed milk
¼ cup of butter
15 caramels
Some ginger snaps
1 cup (180g) of chocolate
Crystallized ginger as a topping
SUPPLIES
A saucepan
Some jars
A bowl
A cutting board
A sheet of SilPat
A couple of precision dipping tools
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside to cool.
Thinly slice the crystallized ginger and set it aside.
Spread some caramel on each of the ginger snap cookies.
Melt the chocolate, then dip a cookie into the chocolate, let it drain, and place it on the lined cutting board.
Immediately top it with a few pieces of crystallized ginger.
Repeat with the rest of the cookies, then leave them on the counter to set.
