Cook time: 20 minutes
Serves: 10
Ingredients :
Shortbread cookies
1/2 pound butter (unsalted)
1/2 cup powdered sugar
1/4 teaspoon salt
2 cups flour
1 teaspoon vanilla
1 1/2 cups caramel baking chips
2 cups chocolate chips
1/4 cup coconut oil
Directions:
Preheat oven to 350 degrees. Using a mixer cream together room temperature butter and powdered sugar for about 2 minutes or until the butter and sugar are light and creamy. Add in 2 cups of flour and beat gently until flour is incorporated to the creamed sugar. Add in vanilla and mix until just blended. When the dough has turned into a soft uniform ball turn dough onto a lightly floured board.
Roll dough into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch stripes. Use a fork to prick the cookies about three or four times a cookie so they will bake evenly. Place cookies onto an un-greased cookie sheet leaving a small distance between each cookie. Refrigerate cookies on the cookie sheet for about 15 minutes before baking the cookies for 8 to 10 minutes. By refrigerating the dough you will keep them from spreading out too much.
Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies.
Over a double boiler melt together 2 cups of chocolate chips and 1/4 cup of coconut oil Stir continually until the chocolate has melted. When the chocolate has melted dip a cookie into the chocolate, turn cookie over with two folks until the cookie is fully coated. Place chocolate dipped cookie onto wax paper. Allow the chocolate to set up fully before storing cookie in an air tight container.
