What goes better together than chocolate and caramel? Perhaps a cookie with chocolate and caramel? That’s exactly what we thought when we whipped up these simple tasty treats. The crunch of the cookie compliments the crispness of the cooled chocolate which flatters the softness of the caramel. Make a large tart to share or small individual tarts to give each person their own. They truly make for the perfect dessert.
What you need for the cookie
3/4 cups butter (softened)
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
In a large bowl cream together butter and sugar until smooth. Slowly beat in the eggs and vanilla. In a separate bowl stir together flour, baking powder, and salt. Combine the flour mixture with the other ingredients. Cover and chill dough for at least an hour, maximum overnight.
Preheat oven to 400 degrees and scoop small balls of the dough into the bottom of mini-tart pans. Flatten the dough with your finger tips and make a smooth even surface at the base of each tin. Bake for 12 minutes, or until lightly golden.
Allow your cookie to cool before adding your caramel. Melt down 2 cups of Peter’s Caramel and add 2 tablespoons of evaporated milk. Stir together and pour the caramel into each tin leaving enough room for the chocolate. Allow your caramel to cool before adding the chocolate. Feel free to place in the refrigerator for a couple minutes.
Remember, adding evaporated milk keeps your caramel soft after it’s melted. If you prefer harder caramel feel free to leave out the evaporated milk.