Popcorn Sandwich Cookies With Salted Caramel Recipes

CARAMEL POPCORN BOWL

Steps:

• For the caramel popcorn bowl: Spray the inside of a 4-quart glass mixing bowl with nonstick cooking spray. Spray the outside of a smaller (3-quart) glass mixing bowl. Set aside. In a large heatproof bowl, toss together the popcorn and peanuts.
• In a medium saucepan, melt the butter. Add the brown sugar, corn syrup and salt and stir until well combined, taking care not to get sugar crystals stuck to the sides of the pot. Bring to a boil and cook until a candy thermometer inserted in the mixture reads 300 degrees F.
• Pour the caramel mixture over the popcorn and peanuts. Stir with a rubber spatula to evenly coat all of the popcorn mixture. While still hot, pour the coated popcorn into the greased 4-quart mixing bowl. Use the smaller bowl to push the popcorn against and up the sides to form the walls of the bowl. Refrigerate to set.
• In the meantime, over a double boiler or in a microwave at intervals, melt the white chocolate together with the coconut oil, stirring to combine. Remove the popcorn bowl from the refrigerator. Use a rubber spatula, spoon and/or pastry brush to coat the inside of the bowl completely with the melted white chocolate. Place back in the refrigerator to set for at least 1 hour and up to overnight.
• For the popcorn filling: Remove the bowl from the refrigerator and fill with your favorite flavor of popcorn. Serve or wrap up for a gift.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE

Steps:

• Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
• Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
• Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
• Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
• Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
• To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

CHOCOLATE SALTED CARAMEL COOKIES

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
• Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
• Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.