• 3 Sticks of Softened Salted Butter
• 1/2 Cup Sugar
• 3 Cups Flour
• 1 Tbsp Vanilla
• 2 10.8oz bags Chewy Caramel
• 2 Tbsp Heavy Cream
• 6 Cups Semi Sweet Choc Chips
• 1/8 Cup Coconut Oil

Method-

In a stand mixer with the paddle attachment, cream together the sugar and butter for 2-3 minutes on medium high speed. Add in the flour and vanilla and combine until mixed.

Line a sheet pan with parchment paper and spray it. Press the dough evenly into the pan. Bake at 325 for 15 minutes, top should be golden brown. Set aside to cool

Unwrap all the caramels and melt in the microwave. Stir in the heavy cream and pour over the cookie base. Freeze for 30 minutes.

Melt the chocolate and stir in the coconut oil until smooth. Cut the cookie base into small bar sized pieces. Dip the bottom of the bars in the chocolate, scraping off the excess and place them on fresh parchment paper. Once the bottom is set, cover the tops and sides with remaining chocolate. Allow to set before enjoying!