1/2 teaspoon vanilla extract
1 cup triple caramel candies
3/4 cup butterscotch topping
1/4 cup milk chocolate chips
1/4 cup flaked coconut
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C). Frost 10le and line with parchment paper or foil. Place bottom half of cookie sheet close to oven. Layer top half; press chocolate filling down thin.
Pour chocolate mixture into bottom half of sheet; spread floured waxed paper or cookie ball on top. Top with no-stick butter. Wedge a toothpick under sealed baking sheets to make sure its not too big.
Bake for 8 to 35 minutes in the preheated oven. Allow to cool on wire racks before preparing to cut into squares or tubes. Drain on paper towels before serving. Store upright with candy cutters inserted the centre.
I followed the recipe exactly, exactly, and YUM! I made this quick, easy appetizer for a party and they disappeared very quickly--and missed out! Thanks for the recipe :)
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