These were fun to make for the kiddo and easy enough to pull off while prepping for Easter.
The recipe, via Pinterest, is courtesy of The Cookie Rookie.
In our version, we used leftover just about everything so we had to halve the recipe and used a mix of milk and dark chocolate. We also used a mini muffin tin, making 16 pieces.
And that’s plenty because even though they’re delish…they are rich.
Step 1: Bake sugar cookie dough cups, let cool:
Step 2: Fill cups about 3/4 full with caramel, then refrigerate to set caramel:
Step 3: Fill cups with melted chocolate and sprinkle with sea salt, refrigerate again to set chocolate. Then enjoy:
Virtual Farmgirl 