Type what you have

Ingredients

• ✓ caramel
• apple
• brown sugar
• cinnamon
• allspice
• salt
• clove

Instructions

1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
2. 2 Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Purée apple mixture with an immersion blender until smooth.
3. 3 Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
4. 4 Inspect ten ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack apple butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

Ingredients

• ✓ caramel
• peanut

Instructions

1. 1 Coat a cookie sheet with nonstick cooking spray. Set aside.
2. 2 Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

By HONEYBEEMELISSA

Ingredients

• ✓ caramel
• evaporated milk
• chocolate cake mix
• butter
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
2. 2 Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
3. 3 In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
4. 4 Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

By Jessi

Ingredients

• ✓ caramel
• water
• cream cheese
• brown sugar

Instructions

1. 1 Melt caramels with water in a medium saucepan over medium-low heat or in the microwave, stirring frequently. Remove from heat and cool to room temperature.
2. 2 Beat cream cheese and sugar together in a medium bowl until fluffy; fold in caramel mixture. Serve immediately.

By Lori

Ingredients

• ✓ caramel
• half and half
• butter
• brown sugar
• egg
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine caramels and half-and-half in a saucepan. Cook over low heat, stirring until caramels are melted, about 5 minutes.
3. 3 Beat butter and brown sugar together in a bowl using an electric mixer until fluffy. Beat in egg and salt. Beat in fluid caramel sauce. Add flour; beat until combined.
4. 4 Fill a cookie press with the dough and press onto baking sheets, 1 to 2 inches apart.
5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes.

By Barb Rockenbach

Ingredients

• ✓ caramel
• shortening
• evaporated milk
• chocolate cake mix
• peanut
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
2. 2 Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
3. 3 Press half of mixture into baking pan and bake for 8 minutes.
4. 4 Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
5. 5 Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.

By Daniel C

Ingredients

• ✓ caramel
• evaporated milk
• chocolate cake mix
• evaporated milk
• butter
• pecan
• milk chocolate chip

Instructions

1. 1 Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. 2 Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
3. 3 In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
4. 4 Bake for 8 minutes.
5. 5 Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
6. 6 Bake for an additional 20 minutes. Remove and let cool.

By Barbara Hodge

Ingredients

• ✓ caramel
• evaporated milk
• chocolate cake mix
• butter
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish.
2. 2 Combine caramels and 1/3 cup evaporated milk in a heavy saucepan, Cook over low heat, stirring constantly until smooth; set aside.
3. 3 Stir together cake mix, melted butter, and remaining 1/3 cup evaporated milk in a large bowl by hand until dough comes together. Press 1/2 of the dough into the prepared dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over crust and pour caramel mixture evenly over chips. Crumble remaining dough over caramel layer and return to the oven.
5. 5 Continue baking for 15 to 18 minutes more. Cool in the refrigerator to set caramel before cutting into bars.

By Mary Lewno

Ingredients

• ✓ caramel
• butter
• water
• pecan
• dark chocolate

Instructions

1. 1 Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
2. 2 Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
3. 3 Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

By Barbara

Ingredients

• ✓ caramel
• butter
• marshmallow
• chow mein noodle
• water
• peanut butter

Instructions

1. 1 Melt butter with marshmallows over low heat - stir until smooth.
2. 2 Add noodles - toss until coated.
3. 3 Drop spoonfuls of noodle mixture onto a greased baking sheet.
4. 4 Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.

By J Cooke

Ingredients

• ✓ caramel
• crispy rice cereal
• sweetened condensed milk
• margarine
• marshmallow

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Pour crispy rice cereal into a large bowl.
3. 3 Combine condensed milk, caramels, and margarine in the top of a double boiler. Cook over lightly simmering water, stirring constantly, until melted and combined, about 5 minutes.
4. 4 Working one at a time, use a wooden skewer to dip each marshmallow in hot caramel mixture. Immediately roll caramel-coated marshmallow in crispy rice cereal. Remove from the skewer and place on the prepared baking sheet.

By Lisa

Ingredients

• ✓ caramel
• almondmilk
• vegan butter
• chocolate cake mix
• all-purpose flour
• almondmilk
• semisweet chocolate chip
• walnut
• sea salt

Instructions

1. 1 Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
2. 2 In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
3. 3 In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
4. 4 Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

By Almond Breeze

Ingredients

• ✓ caramel
• apple
• wooden stick
• water
• vanilla extract

Instructions

1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. 2 Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

By Allrecipes

Ingredients

• ✓ caramel
• fudge brownie mix
• vegetable oil
• water
• egg
• butter
• milk
• pretzel
• chocolate chip
• chocolate-covered toffee bit

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut 9 caramels in half.
2. 2 Beat brownie mix, vegetable oil, water, and eggs in a bowl until well combined. Pour batter into the prepared baking dish. Press three rows of 6 caramel halves into the brownie batter so there will be one in the center of each brownie.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes. Remove from the oven.
4. 4 Combine remaining caramels, butter, and milk in a microwave-safe, glass or ceramic bowl. Microwave in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes (depending on your microwave).
5. 5 Pour caramel mixture over warm brownies. Scatter pretzels, chocolate chips, and toffee bits over top. Cool for 20 minutes before cutting into 18 squares.

By Angie Crouch

Ingredients

• ✓ caramel
• cooking spray
• pecan
• semisweet chocolate chip
• shortening

Instructions

1. 1 Gather ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with aluminum foil and spray with nonstick spray.
2. 2 Arrange 3 pecan halves in a "Y" shape on the prepared cookie sheet. Place 1 caramel candy in the center of the "Y". Repeat with remaining pecans and caramels.
3. 3 Bake in the preheated oven just until caramel is melted, about 8 to 10 minutes.
4. 4 Meanwhile, heat chocolate chips and shortening in a saucepan over low heat until chocolate is melted.
5. 5 Spoon chocolate over candies and refrigerate until set, about 30 minutes.

By MARBALET

Ingredients

• ✓ caramel
• apple
• wooden craft stick
• cooking spray
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Remove the stem from each apple and press a craft stick into the top. Spray a baking sheet with cooking spray.
3. 3 Place caramels and milk in a microwave-safe bowl; microwave for 2 minutes, stirring once. Set aside to cool briefly.
4. 4 Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
5. 5 Enjoy!

By Suzie

Ingredients

• ✓ caramel
• chocolate cake mix
• butter
• egg
• evaporated milk
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
3. 3 Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
4. 4 In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
5. 5 Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
6. 6 To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.

By Jean Higgins

Ingredients

• ✓ caramel
• pecan
• chocolate chip
• water
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet.
3. 3 Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
5. 5 Line a baking sheet with aluminum foil; grease with butter.
6. 6 Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
7. 7 Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
8. 8 Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

By AnastasiaLS1

Ingredients

• ✓ caramel
• white sugar
• cinnamon
• nutmeg
• allspice
• apple
• water
• walnut

Instructions

1. 1 In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
2. 2 In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
3. 3 Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.

By Sarah

Ingredients

• ✓ caramel
• apple
• wooden stick
• semisweet chocolate chip
• water
• vanilla extract
• cherry
• almond

Instructions

1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Place the chocolate chips into a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. Set aside.
2. 2 Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. 3 Roll apples in mixture of cherries and almonds. Place on the aluminum foil. Use a spoon to drizzle chocolate over the apples. If the chocolate is too thick, thin by mixing with a little vegetable oil. Chill until ready to serve.

By Allrecipes

Ingredients

• ✓ caramel
• apple
• water
• chocolate candy bar
• shortening
• candy coating melt

Instructions

1. 1 Bring a large pot of water to a boil; add apples briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry; cool. Insert sticks into apples through cores.
2. 2 Place unwrapped caramels and 2 tablespoons water into a microwave-safe medium bowl. Microwave on high for 2 minutes; stir. Continue microwaving and stirring, at 1 minute intervals, until caramel is melted and smooth.
3. 3 Line a baking sheet with waxed paper; coat with cooking spray. Hold apples by sticks; dip into caramel to coat. Set on waxed paper; refrigerate to set, about 15 minutes.
4. 4 Microwave chocolate and 1 tablespoon shortening in a microwave-safe bowl until melted and smooth. Dip apples into chocolate to cover caramel layer; return to waxed paper to set.
5. 5 Place candy melts and remaining 1 tablespoon shortening in a micro-wave safe bowl; microwave until smooth, stirring every 30 seconds. Drizzle melted candy melt in a colorful design onto coated apples using a fork or wooden stick. Refrigerate until set, overnight is better.

By happiness05

Ingredients

• ✓ caramel
• cream cheese
• all-purpose flour
• butter
• evaporated milk
• white sugar
• shortening
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cream cheese, butter, and flour; mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
3. 3 Bake in the preheated oven for 15 minutes or until lightly brown. Cool slightly, then carefully remove from the pans as they can break easily.
4. 4 Melt caramels and 1/2 cup evaporated milk in a microwave-safe bowl in the microwave on medium-high heat. Stir until creamy. Pour melted caramel into shells and top with frosting.
5. 5 To make the frosting: Beat sugar, 1/3 cup evaporated milk, shortening, and vanilla until light and creamy.

By Dawn

Ingredients

• ✓ caramel
• pie shell
• sweetened condensed milk
• margarine
• baking chocolate
• egg
• water
• vanilla extract
• salt
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
2. 2 Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
3. 3 Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
4. 4 Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
5. 5 Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.

By David Boland

Ingredients

• ✓ caramel
• pie crust
• apple
• white sugar
• all-purpose flour
• cinnamon
• butter
• milk
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cover the bottom of a 9x13-inch baking dish with pastry for 1 1/2 pie shells, cutting the pastry to fit and filling gaps as necessary.
3. 3 Stir apples, sugar, flour, and cinnamon together in a large bowl to coat the apple slices. Layer apple mixture over pie crust. Arrange caramels and butter slices on top of apple mixture.
4. 4 Cut remaining pie pastry into 1- to 2-inch pieces; arrange atop the caramels and butter.
5. 5 Bake in preheated oven until just beginning to brown, about 1 hour.
6. 6 Cool in baking dish on a wire rack for 30 minutes, cut into bars.
7. 7 Beat milk and confectioner's sugar together in a small bowl; drizzle over bars.

By MIKESPRINCESS2

Ingredients

• ✓ caramel
• all-purpose flour
• butter
• brown sugar
• pecan
• coconut
• sweetened condensed milk
• milk
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until crust is lightly browned, 12 to 15 minutes.
4. 4 Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over pecans and coconut.
5. 5 Bake in the preheated oven until set, 25 to 30 minutes.
6. 6 Heat caramels and milk together in a small saucepan over medium-low heat until smooth, 2 to 3 minutes. Pour caramel sauce over baked sweetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting into bars.

By Rachel

Ingredients

• ✓ caramel
• vanilla wafer crumb
• butter
• evaporated milk
• pecan
• cream cheese
• white sugar
• vanilla extract
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
2. 2 In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
3. 3 In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
4. 4 Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

By Stephanie

Ingredients

• ✓ caramel
• chocolate cake mix
• evaporated milk
• butter
• pecan
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
3. 3 Bake in the preheated oven for 15 minutes. Remove cake from the oven.
4. 4 Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
5. 5 Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.

By Debbie

Ingredients

• ✓ caramel
• pecan
• margarine
• sugar
• milk
• cream cheese
• white sugar
• egg
• semi-sweet chocolate
• pecan

Instructions

1. 1 Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
2. 2 Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
3. 3 Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

By Philadelphia

Ingredients

• ✓ caramel
• brownie mix
• egg
• water
• evaporated milk
• cream cheese
• white sugar
• vanilla extract
• egg
• chocolate fudge topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2. 2 In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. 3 Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. 4 In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. 5 Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

By Jackie

Ingredients

• ✓ caramel
• butter
• sugar
• salt
• all-purpose flour
• egg
• vanilla extract
• milk
• coconut
• chocolate

Instructions

1. 1 Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
2. 2 Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
5. 5 Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
6. 6 Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
7. 7 Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
8. 8 Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

By Shyla Lane