Recipes and Cooking Caramel Sandwich Cookies Small and crunchy cookies surround decadent caramel -- then it's all blanketed in rich white chocolate. Talk about a sweet treat! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Chill Time: 2 hrs Bake Time: 10 mins Cool Time: 1 mins Total Time: 45 mins Yield: 25 sandwich cookies Jump to Nutrition Facts Ingredients ½ cup sugar ½ teaspoon fine sea salt ⅔ cup pecan pieces 1 cup unsalted butter, slightly softened and cut up 2 teaspoon vanilla 2 cup all-purpose flour 1 recipe Shortcut Caramel Filling 6 ounce white chocolate baking squares (with cocoa butter), chopped, or white baking pieces Shortcut Caramel Filling 24 purchased caramels ¼ cup whipping cream Directions In a food processor combine sugar and salt. Cover and process until fine and powdery. Add pecans; cover and process until finely ground. Add butter and vanilla; cover and process with on/off pulses until the butter is smooth. Add flour; cover and process just until a soft dough begins to form around the blade. Remove dough from processor and knead briefly to evenly mix. Shape dough into a 12x2-1/2 inch rectangle. Wrap and chill rectangle about 2 hours or until dough is firm enough to slice. Preheat oven to 350°F. Cut rectangle into about 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden, rotating pans from front to back about halfway through baking time. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool. Spread Shortcut Caramel Filling onto the bottom sides of half of the cookies. Top with the remaining cookies, bottom sides down, to make sandwiches. In a medium microwave-safe bowl microwave white baking chocolate, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring every 30 seconds. Dip one end of each sandwich cookie into melted chocolate. Place cookies on waxed paper. Let stand until chocolate is set. Shortcut Caramel Filling In a small saucepan combine caramels and whipping cream; cook and stir over low heat until just melted. Makes about 3/4 cup. To Store: Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble sandwich cookies as directed in Step 4. Print Nutrition Facts (per serving) 221 Calories 13g Fat 22g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 221 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 25mg 8% Sodium 81mg 4% Total Carbohydrate 22g 8% Total Sugars 14g Protein 3g Calcium 60.6mg 5% Iron 0.5mg 3% Potassium 103mg 2% Folate, total 20.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.