The perfect scratch for that cookie/caramel/chocolate itch.
Watch the video here.
INGREDIENTS
170g (6 oz) of milk chocolate or melting wafers
200g of sweetened condensed milk
¼ cup of butter
15 caramels
About a half-dozen shortbread cookies
DIRECTIONS
In a small pan 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.
Once the caramel has cooled, spread some on each of the shortbread cookies and set them aside.
Melt your wafers or temper your chocolate.
Dip the caramel covered cookies into the chocolate until they’re fully coated.
Drain the excess chocolate and put them on your lined cutting board or baking sheet
