Chocolate Caramel Sandwiches |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These are easy to make but must be treated gently until you get them in fridge to harden...worth the extra care. Ingredients:
cookies |
1 cup flour |
1/3 cup cocoa powder |
1 cup icing sugar |
3/4 cups unsalted butter |
2 eggs |
4 tbsp orange juice |
1 can sweetened condensed milk |
glaze |
4 squares semi-sweet chocolate |
4 tbsp butter |
Directions:
1. A night or two before you plan on making the cookies, you are going to make the easiest,most flavorful caramel in the universe that you'll eventually spread on the cookies.
2. Take the paper off of the can.
3. Add to a large pot of boiling water , making sure they are submerged the entire time.
4. Turn down to a simmer and leave for 21/2 hours.
5. Cool
6. After 2 1/2 hours put in the fridge (after they've cooled down a bit) for at least over night and no longer than a week.
7. Preheat the oven to 350F and lightly grease cookie sheets.
8. Take the can of caramel out of the fridge to bring it up to room temperature.
9. Sift flour and cocoa powder.
10. Cream butter and sugar until fluffy.
11. Add orange juice and eggs and combine.
12. Add dry ingredients slowly and combine until smooth Should look like frosting.
13. Put mixture into a pastry bag with a large flat tip. Pipe into overlapping ribbons, about 4-5 per cookie.
14. space them out or you will have to cut them apart
15. Put into oven for about 5 minutes. Check to see that they are not burning.
16. When the liquid middle begins to harden, take cookies out .
17. Remove from cookie sheet carefully and put on cooling racks to cool completely (the cookies are a little flimsy at this stage and you will melt the caramel too much if you spread it on now).
18. Now open the cooled milk cans. you will have the sweet sweet caramel.
19. When completely cool, spread the caramel over one cookie and make a sandwich with another cookie. How much caramel you use depends on how much you like..
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21. glaze:
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23. To make the glaze, chop the four blocks of chocolate with a serrated knife or a chocolate fork if you have one.
24. Add to a glass or metal bowl over a pot of simmering water
25. add 4 tbsp pf butter.
26. Once melted completely and smooth, spoon over one side of the cookies.
27. Put cookies in the fridge for the glaze to harden, then enjoy
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