Ingredients
Scale
- 2 rolls of refrigerated, pre-made sugar cookie dough
- 1 14 oz Bag of Caramel Candies (individually wrapped)
- 1/3 cup of Heavy Whipping Cream
- 1 teaspoon of Vanilla
- 1–2 teaspoons of coarse Sea Salt (you could also use Kosher salt)
Instructions
- Preheat the oven to 350 degrees.
- Use a 9 x 13 pan & grease the pan with baking spray
- Use 1 roll of the refrigerated cookie dough and spread it along the bottom of the pan so it is smooth.
- Put it in the oven to cook for around 8-12 minutes (you will want to check your oven – I cooked mine for about 10 minutes) – you don’t want it to get overdone
- While the cookie dough is baking, you can open up all the caramels in 1 bag & dump into a sauce pan.
- Stir in 1/3 cup of Heavy Whipping Cream and 1/2 tsp of Vanilla.
- Stir continuously on low – medium heat until caramels are melted into a liquid.
- Once the cookie dough is ready, take out of the oven.
- Pour the caramel mixture over the baked cookie dough.
- Very lightly sprinkle 1 -2 tsp of Sea Salt over the caramel (you could also sprinkle this over the top at the end if you prefer)
- Take the second roll of cookie dough & break up into little pieces and sprinkle over the top of the caramel mixture.
- Bake again at 350 degrees for 15-20 minutes (frequently check so that the cookie dough on top doesn’t get too brown).
- Let it cool and then cut into pieces.
