2 cold sticks salted butter, cut into 1 inch pieces
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1 large egg
1 cup creamy peanut butter
11 oz bag caramel bits (or caramel candies, unwrapped)
32 oz chocolate candy coating or almond bark (I use Ghirardelli Melts which they sell in the baking section of the supermarket)
Preheat oven to 300.
In a large bowl, mix the flour and sugar together.
Using a food processor OR your hands, cut in the butter until the ingredients are well mixed and the mixture can hold together when you squeeze it in your fist. Using a mixer (or your food processor if that’s what your butter mixture is in), mix in the egg until a soft dough forms.
Roll the dough into roughly 1 1/2 inch balls and place on nonstick baking sheets about 2 inches apart. Using the bottom of a glass dipped in flour, flatten cookies to about 1/4 inch thick. Bake for about 20 minutes or until edges are just barely golden. Remove from oven and let cool on sheets for a couple minutes before removing to rack to cool completely.
In a microwave safe bowl, heat caramel and 1 Tablespoon water for a few minutes, stopping to stir every thirty seconds until mixture is smooth. Spoon caramel onto the center of each cookie and spread, stopping just short of the edges. Let set a few minutes, then spread a small spoonful of peanut butter on top of the caramel.
Melt chocolate according to package directions. Carefully dip each cookie by placing it in the chocolate, peanut butter side up and spooning melted chocolate over the top. Scoop cookie out with a fork, allowing excess chocolate to drip off. Place coated cookies on wax paper until chocolate has set.
Makes about 2 dozen large cookies