One of our new recipes for our annual baking weekend this year was inspired by this recipe for salted caramel shortbread. We were all really excited to try this out, because who doesn't love the combo of caramel and sea salt?
As there was 7 of us, we decided to make 4 times what this recipe calls for..... that is a lot of cookies.
After the shortbread was made, we had the fun task of opening a LOT of individually wrapped caramel candies to melt. Good thing there were seven pairs of hands!
Once melted, the caramel was poured onto the shortbread cookies. Make sure you don't put too much, because it will spread quickly. (See below)
After we finished with the caramel, we got started on the chocolate drizzle. We weren't sure of the best technique to go about this, so we experimented with an array of utensils. Before we perfected the swift drizzle using the back of a spoon, some cookies received a globby mess. (Again, see below.)
The one big thing with these cookies is that they do not transport very well. Whatever you do, do not layer them on top of each other or they will all meld together in a giant mess. Even when frozen, the caramel stays quite sticky.
We definitely suggest trying these cookies, we know they will be a big hit at your ladies Christmas get-together!