Gooey Caramel-Topped Gingersnaps
The best thing about these desserts? Versatility! If you’d like, you can make variations by changing the cookie base or varying the nuts.
| Servings | Prep Time |
| 3-1/2dozen | 30minutes + standing time |
| Servings | Prep Time |
| 3-1/2dozen | 30minutes + standing time |
Ingredients
- 42 gingersnap cookies
- 14 oz caramels
- 1/4 cup heavy whipping cream
- 1 cup honey-roasted peanuts chopped
- 12 oz white or dark chocolate candy coating melted
- chocolate jimmies
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set.
- Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; sprinkle with jimmies. Refrigerate until set.
Recipe Notes
1 cookie (calculated without jimmies): 128 calories, 5g fat (3g saturated fat), 1mg cholesterol, 70mg sodium, 19g carbohydrate (14g sugars, 0 fibre), 2g protein.
Originally published on Taste of Home.
