Recipe by Louise Gough
These Chocolate & Caramel Cookie Sandwiches are the ultimate indulgent treat. Rich chocolate cookies are filled with light and fluffy whipped caramel ganache, with a smooth caramel centre for an extra surprise.
Finished with a dip of Golden Caramel Melt & Pour and a sprinkling of Caramel Sugar Crunch, they're perfect for sharing, gifting or enjoying with a cup of tea.
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Ingredients
For the chocolate cookies:
- 500g Easy Bake Chocolate Cookie Mix
- 70g Water
- 1/2 Tsp Salt
For the caramel filling and whipped ganache:
- 350g Golden Caramel Melt & Pour
- 175g Double Cream
To decorate:
Method
1. Prepare the chocolate cookie dough according to the packet instructions, divide it into 12 evenly sized balls and bake as directed. Leave the cookies on the trays for a few minutes, flatten with the back of a spatula, before transferring them to a wire rack to cool completely.
2. To make the caramel ganache, place 350g Golden Caramel Melt & Pour into a heatproof bowl.
3. Heat 175g double cream until hot but not boiling. Pour the heated cream over the Melt & Pour and stir until smooth and fully combined.
4. Divide the caramel ganache evenly between two bowls and place both in the fridge.
5. Leave one bowl in the fridge until completely chilled and set for the caramel centres. Chill the second bowl until cool and thickened, but not fully set, then whisk until light and fluffy to create the whipped caramel ganache.
6. Pipe the whipped caramel ganache around the edge of six cooled cookies. Spoon or pipe a little of the set caramel ganache into the centre.
7. Top each one with another chocolate cookie and gently press together.
8. Place the assembled cookie sandwiches in the fridge to chill while you prepare the melted caramel.
9. Melt the remaining 150g Golden Caramel Melt & Pour according to the packet instructions.
10. Dip one side of each chilled cookie sandwich into the melted coating and finish with a sprinkling of Caramel Sugar Crunch.
11. Pop in the fridge to set before serving.
