Chocolate Caramel Sea Salt Cookie
Wow, this is truly indulgent! A combination of Lisa's Choice Crunchy Vanilla Cookie with homemade salted caramel dipped in dark chocolate. It's somewhat reminiscent of a Twix bar, but gluten-free!
Ingredients
For 10 cookies
1 small saucepan, 1 piping bag
1 package of Vanilla Crunch cookies from Lisa's Choice
75 grams white chocolate (+extra for decorating with white stripes)
30 grams water
75 grams fine granulated sugar
125 ml heavy cream, warmed
35 grams butter
2.5 grams coarse sea salt
200 grams dark chocolate
Preparation
1. In a small saucepan, combine water and sugar, making sure the sugar is well absorbed by the water, and place it on low heat.
2. Allow the sugar to melt and then caramelize. Note: do not stir in the pan while caramelizing, as it can cause the sugar to crystallize. You can gently swirl the pan instead.
3. Once the sugar has bubbled up and has a nice dark color (be careful not to let the sugar burn), carefully pour in the warmed cream. The mixture will bubble up vigorously, so it's important to use a saucepan with high sides.
4. Gently add the butter, chocolate, and salt to the mixture. Stir everything well until everything is dissolved and you have a smooth caramel.
5. Transfer the caramel to a container and set it aside to cool. It's best to make the caramel a day in advance to let it mature. If you don't have that patience, you can cool the caramel in the refrigerator to firm up.
6. Once the caramel is nicely firm, place it in a piping bag. Arrange the Vanilla Crunch Cookies on a baking sheet and pipe a thick layer of caramel onto each cookie. If you don't have a piping bag, you can use a spoon for this step.
7. Place the baking sheet in a cool place and melt the dark chocolate. Dip the caramel-coated cookies in the chocolate and allow the chocolate to harden. If you have some white chocolate left, you can use it to decorate the cookies.
Enjoy!