Ingredients:

1 1/2 cups unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla

3 cups flour

3/4 tsp salt

15 oz bag of kraft caramel

2 tbsp evaporated milk

2 cups ghiradellhi melting chocolate

Directions:

1. Preheat oven to 350 degrees F. In a large bowl, add your butter and sugar and using an electric mixer cream the ingredients together.

2. Add vanilla, flour and salt and mix until well combined. Using a cutting board or your counter add flour to the surface. Roll the dough out to 1/2 inch thick.

3. With a small circle cookie cutter, cut out cookies. Line a baking pan with parchment paper and place the cookies onto the baking sheet.

4. Bake for 14-16 minutes. Remove from oven and let cookies cool completely. In a medium sauce pan add your caramel and evaporated milk. Have your heat set to medium and stir until melted.

5. Take a spoon and scoop melted caramel onto the cookies and spread from edge to edge covering the whole surface. Let the cookie sit for the caramel to set.

6. In a small microwave safe bowl, melt chocolate wafers for 30 seconds and repeat as needed. Spread over the tops of cooled caramel. Let chocolate set before eating and serving.

Bon Appetit!