1 1/2 cups unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla
3 cups flour
3/4 tsp salt
15 oz bag of Kraft caramel
2 Tbsp evaporated milk
2 cups Ghiradellhi melting chocolate
Preheat oven to 350 degrees F.
In a large bowl, add your butter and sugar and using an electric mixer cream the ingredients together.
Add vanilla, flour and salt and mix until well combined.
Using a cutting board or your counter add flour to the surface. Roll the dough out to 1/2 inch thick.
With a small circle cookie cutter, cut out cookies.
Line a baking pan with parchment paper and place the cookies onto the baking sheet. Bake for 14-16 minutes.
Remove from oven and let cookies cool completely.
In a medium sauce pan add your caramel and evaporated milk. Have your heat set to medium and stir until melted.
Take a spoon and scoop melted caramel onto the cookies and spread from edge to edge covering the whole surface.
Let the cookie sit for the caramel to set.
In a small microwave safe bowl, melt chocolate wafers for 30 seconds and repeat as needed.
Spread over the tops of cooled caramel.
Let chocolate set before eating and serving.