Holiday baking countdown starts NOW!
Get ready to sleigh the season with Chocolate Caramel Cookie Sticks—crispy, chocolatey, and pure magic. Trust me, you’ll be thanking me later.
Snack on one (or a few—no judgment) while streaming past episodes of Dish with Mary on AMI+ now, and mark your calendar: the NEW season drops Feb 2025!
Chocolate Caramel Cookie Sticks
Servings: 20 - 24
Ingredients
1/3 cup (80g)unsalted butter, room temperature
1/4 cup (75g) butterscotch or salted caramel sauce
1 cup (120g) all purpose flour
1 1/2 cups milk chocolate chips
Instructions
In a medium bowl, using a fork whisk butter until smooth and creamy. Stir in the butterscotch or caramel sauce. Add the flour and mix until combined and dough forms. If the dough is too sticky, add a bit more flour until a smooth silky dough ball forms. Cover with plastic wrap and refrigerate the dough for a minimum 30 minutes to overnight. The longer it rests in the refrigerator the more flavour is infused into the dough.
Preheat the oven to 350F
Roll out dough into a rectangular, about 1/4 inch thick. Then cut the dough into strips, about 1/2 inch in width. Lift the strips and place them on a parchment lined baking sheet leaving a small space in-between each strip.
Place in the oven on the middle rack and bake for 10 mins or until edges are very lightly browned.
Allow cookies to cool completely.
Melt the Chocolate: 30-second bursts in a bowl at regular power, with a quick stir in between. Just make sure to keep heating in short bursts, as opposed to minutes-long intervals, to avoid potentially scorching.
Dip each cookie stick into melted chocolate, top with sprinkles and refrigerate for 5-10 minutes until the chocolate is set.
