Do you remember this post? Double stuffed caramel cookie pops are definitely yummy. But they didn't knock my socks off. All of the ingredients by themselves are amazing. When you put them all together, it should have been beyond stellar. But it wasn't. The sum wasn't greater than the parts. And it bugged me. I have been stewing over it for days.
I decided that the ratio of cookie to caramel just wasn't right. So, I tried again. And man--can I just say. These are a home run!!
Refer to this previous post for the basic details. Make or melt your caramel. Lay out your vanilla wafers, flat side up. Dollop a half a spoon of warm caramel on the cookie. Insert your lollipop stick into the warm caramel. Let the caramel set-up slightly, while you dollop the rest of the cookies. Then, add another dollop of caramel onto the top of the stick. You want to get a substantial amount of caramel without having it drip over the sides. It's a delicate balance. It doesn't have to be super pretty. The chocolate is the great equalizer. And if the caramel is warm, it will smooth out and look nice. Once your cookies are all gilded with caramel, let them cool completely. You can pop them into the fridge for a minute if you want to. The caramel should be enough to hold the stick in place. Now dip your caramel clad cookie into the melted chocolate. Tap off the excess chocolate.. Place your cookies caramel side down on a parchment lined cookie sheet. The cookie pops are prettier if the rounded cookie side is up. Decorate with sprinkles or other edible decor. I striped the cookie pops above with white chocolate. Stick the pan in the freezer for a few minutes to set the chocolate and make it beautiful and shiny. Or if it's super cold and dry outside at your house, like it is at mine, just set the cookie sheet outside for a minute or two.
These are the ultimate. They are fast becoming my favorite. And they score high on the cuteness scale!
I love twix bars.
Homemade twix bars? On a stick? I'll take a dozen.
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