Cookie sandwiches with caramel filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the caramel cream, chop candies, put them in a pot with cream and bring to the boil while stirring. Dissolve the caramel and let it boil down for about 10 minutes. Pour toffee cream into a mixing bowl

2. 2

   Chop dark and white chocolate separately. Place the baking mix, flour, butter, eggs and 5 tbsp. milk in a mixing bowl and whisk with the whisk of the hand mixer at the lowest setting for a short time, then stir at the highest setting for about 3 minutes until creamy.

3. 3

   Cut the dough in half. Stir the cocoa mixture (enclosed in the package) and 2 tablespoons of milk into one half of the dough. Carefully fold dark chocolate into the light-coloured dough. Carefully fold white chocolate into the dark dough.

4. 4

   Using a teaspoon, spread approx. 25 small piles of dough (approx. 2 cm Ø each) from each half of the dough onto 2-3 baking trays lined with baking paper. Bake them one after the other in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

5. 5

   manufacturer) Bake for 6-8 minutes. Remove from oven and let cool completely on a cake rack.

6. 6

   Spread some caramel cream on the underside of each dark cookie. Place one light cookie on each side. Cookie sandwiches again approx. 30 minutes

Nutrition Facts

KCAL
230 kcal

CARBS
24 g

FATS
13 g

PROTEINS
3 g