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Ingredients
- 2 cups plus 2 tbsp butter, softened and divided
- 3 cups powdered sugar, divided
- 1/4 cup milk
- 3 tsp vanilla, divded
- 1/2 tsp salt
- 4 cups flour
- 14 oz. pkg. caramels, unwrapped
- 1/2 cup plus 1/3 cup evaporated milk, divided
- 1 cup chopped nuts
- 6 oz. pkg. semi-sweet chocolate chips
Directions
- In a large bowl, blend together 1 1/2 cups butter and 1 1/2 cups powdered sugar.
- Stir in the milk, 2 tsp vanilla, salt, and flour.
- Blend well.
- Chill for 2 hours.
- On a lightly floured surface, roll the dough to 1/4 inch thickness.
- Cut with a 2 1/2 inch round cookie cutter.
- Arrange on an ungreased baking sheets, bake at 325 F for 12 to 16 minutes.
- Let cool.
- Prepare the caramel topping by combining the caramels and 1/2 cup evaporated milk in the top of a double boiler.
- Stir until the caramels have thoroughly melted.
- Remove from the heat.
- Stir in 1/2 cup of the butter, one cup powdered sugar, and chopped nuts.
- Top each cookie with one teaspoon of the caramel mixture.
- Set aside.
- In a medium saucepan, combine the chocolate chips and the remaining evaporated milk over medium heat.
- Stir until the chocolate chips have melted.
- Remove from the heat and stir in the remaining butter, vanilla, and powdered sugar.
- Spread the chocolate mixture on each cookie over the caramel
- mixture.
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