Caramel Crunch Cookies |
Course : Cookies
Serves: 40 |
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Ingredients:
6 ounces semi sweet chocolate morsels |
12 ounces vanilla wafers |
14 ounces caramels |
1/2 cup milk |
1 cup dry roasted peanuts -- coarsely chopped |
3 1/2 ounces coconut -- shredded |
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Preparation / Directions:
Melt chocolate morsels in the top of a double boiler over medium-low heat. Lightly brush melted chocolate over flat side of each water and allow chocolate to set.
Place caramels in a medium saucepan over low heat and stir constantly. Gradually add milk and stir until thoroughly combined. Mix in chopped peanuts and coconut.
Spoon approximately 1 teaspoon caramel mixture on a chocolate coated wafer. Immediately top with a second wafer and press to seal. Store in refrigerator.
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Nutritional Information:
51 Calories (kcal); 3g Total Fat; (44% calories from fat); 1g Protein; 7g Carbohydrate; trace Cholesterol; 28mg Sodium |
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