1 cup unsalted butter (room temperature)
1 cup white granulated sugar
1 teaspoon vanilla extract
2 egg whites
3 cups all-purpose flour
1 1/2 teaspoons baking powder
20 candies (caramels unwrapped)
1 tablespoon double cream
2 cups milk chocolate chips
Preheat oven to 350 degrees F.
Cover a large biscuit sheet with parchment paper and set aside.
In a large bowl, mix butter and sugar for about 3-4 minutes.
Add egg and vanilla extract. Mix until smooth.
Add flour and baking powder. Mix until smooth.
Roll the dough until it is 1/4 inch as thick, Use a round biscuit cutter to cut out the biscuit circles.
Transfer your biscuits to the prepared pan
Bake for 6 to 8 minutes or until puffed, shinier and browner around the edges.
let them cool for eraser remove from the pan for 5 minutes after that transfer them to a wire rack and cool completely.
Add the cream and caramel to a small bowl and microwave for 1 minute. Stir for 30 seconds and microwave again. Stir until smooth and creamy.
Put about 2 tablespoons of caramel sauce on each cookie and spread until it almost covers the cookie.
Refrigerate for 10-15 minutes or until the caramel is set.
Add chocolate chips to a small bowl and microwave in 30 second intervals, stirring well after each, until completely melted.
Spread a small amount of melted chocolate on each biscuit over the caramel layer.
Allow the chocolate layer to set before serving.