Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
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Rating: 4 stars
Sounds great, I am into easy peasy these days so used a caramel inc cream topping so that I didn't have to mess with making the caramel sauce.
Rating: 3 stars
I ended up making two batches because my first one failed.
I followed the recipe with the first batch and found that it did cook the cake batter well enough and left in the oven any longer it would have burnt the caramel.
For the second batch, once I had the first layer of cake in the pan I baked it for about 7 minutes, then layered the caramel, chocolate chips and crumbled remaining cake batter. I finished it off with skor bits since these needed to be nut free.
Turned out well, not very difficult at all
I made these today. They look nothing like the picture. The are very good, however. They must have used a different picture. When you use a German Chocolate mix, it comes out chocolate, not white looking. But they are very tasty!