Caramel and Chocolate Cookie Sticks

Caramel and Chocolate Cookie Sticks

Prep Time

40 mins

Cook Time

15 mins

Total Time

55 mins

These caramel and chocolate cookie sticks are delicious! The dough is not too sweet and buttery that goes perfect with homemade caramel sauce and chocolate.

Course: Cookies

Servings: 20 cookies

Calories: 142 kcal

Author: www.pastryandbeyond.com

Ingredients

·         150 g (1 cup and 1 tablespoon) all-purpose flour (dip and sweep)*

·         75 g (1/3 cup) butter

·         30 g (3 tablespoons) granulated sugar

·         1 large egg

·         240 ml (1 cup) homemade caramel sauce**

·         180 g (1 cup) semi-sweet chocolate, chopped coarsely

Instructions

1.      Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and mix until creamy. Then add the egg and mix well. When needed, stop the machine and scrape down the sides of the bowl with rubber spatula to be sure they are all mixed.

2.      Add the flour and mix until the dough comes together. Cover the dough with plastic film and put it in the fridge for at least 20 minutes so it can rest and you can easily work with it.

3.      While the dough is resting, make your caramel sauce. To make the cooling process faster, keep the cooled caramel sauce in the fridge.

4.      Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat.

5.      Remove the dough from the fridge. Take small pieces(15 grams) of the dough and make almost 5 inches (12,5 cm) long sticks. Place them on the baking sheet. Alternatively, you can divide the dough equally into 20 pieces and make long sticks as this recipe yields 20 sticks. Bake for 15 minutes until the edges become darker and the top of the sticks slightly change color.

6.      When the sticks are cooled down, dip more than 2/3 of the sticks into the caramel sauce, and then place them on a parchment paper. Keep the caramel covered sticks in the fridge so that the caramel sets well before adding the melted chocolate.

7.      Melt the chocolate over bain-marie. Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often.

8.      Take the caramel covered sticks from the fridge and dip them into the melted chocolate. Place the chocolate covered sticks on a clean parchment paper. You can keep them in the fridge for 10 minutes or until the chocolate sets.

Source  https://pastryandbeyond.com

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