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1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)

2.  Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat cream in the microwave just under a boil.  Pour over the chocolate and stir to combine.  Pour into the bottom of your trifle dish and chill.

3.  Make Salted Caramel:
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.


Use a wooden spoon and begin stirring, encouraging the melted sugar
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be

Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool.  Makes 2 cups

4. Panna Cotta:
3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream
Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin
over the milk. Heat the remaining 1 cup milk and the heavy cream in a
saucepan over medium-high heat and bring to a light simmer. Pour the
milk and cream mixture over the gelatin mixture and whisk until
dissolved. Pour 1 cup of the  salted caramel sauce into the mixture, whisking as
you pour. Pour over the chocolate layer and chill 3-4 hours.   Once firm, pour on some of the left over caramel sauce to make a thin layer.
5.  Make Whipped Cream
Beat 3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar (to taste) and whip a bit more.  Pipe on top of the caramel layer.
6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!


1. Start with 10 cups of popcorn (either air popped or microwave). Lay popcorn on a large jellyroll pan lined with nonstick foil.

2. In a pot, melt:
1/2 cup butter
1 cup light brown sugar
1/4 cup light corn syrup
1/2 tsp. salt 
Stirring all to combine, bring to a boil and then boil without stirring for 4 minutes. 
Remove from heat and add:
1/4 tsp. baking soda
1/2 tsp. vanilla
Pour over the popcorn stirring well to coat.  Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Remove, cool and break into pieces.

Salted Chocolate Caramel Cookies

Today is a good day. 1) It is FRIDAY 2) It is the last day of my pediatrics rotation (which I loved and will dearly miss, but I am one step closer to graduating!) 3) I am going on vacation!! 4) these salted chocolate caramel cookies. I made these for a housewarming party last week, but didn’t get any for myself. I lovvve caramel! Together with chocolate = heaven. These chocolate caramel cookies have caramel in the middle and drizzled on top, then sprinkled with sea salt to give them a savory touch. Sometimes savory and sweet go so well together!

Am I the only one who cringes at the thought of being without a laptop for 1 week? I decided that if I bring my laptop with me, I will somehow end up working. I am such a work-a-holic, and it has gotten worse and worse over the past few years – to the point where I can’t even enjoy a vacation without working on my laptop for part of it!! One time when I went on vacation my site went down for 3 days – that was fun!! Now I am always scared to unplug for longer than a few days. For this vacation, I am leaving my laptop at home. I just know I will be going into withdrawals after 1 day!

Enjoy these yummy cookies, & have a great weekend!

5.0 from 1 reviews
Salted Chocolate Caramel Cookies
Save Print
Prep time
20 mins
Cook time
10 mins
30 mins
Type: Dessert
Serves: 12
  • ½ cup butter (1 stick, room temperature)
  • ⅔ cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 caramel squares, halved (plus extra for decoration)
  • Sea salt for garnish
  1. Preheat oven to 350° F (175° C). In a mixing bowl, beat room temperature butter, sugar, eggs, and vanilla until creamed together. In a separate bowl, mix flour, cocoa, baking soda, and salt with a fork.
  2. Add flour/cocoa/baking soda/salt mixture a little at a time into butter/sugar/eggs/vanilla mixture by beating at low speed until well blended.
  3. Using a teaspoon, scoop out balls of batter and shape with your fingers around ½ caramel square. This part might be a little messy!
  4. Drop the balls of dough onto cookie sheets, leaving an inch around each cookie drop.
  5. If oven is still preheating, let chill in refrigerator for a few minutes (I find this helps the cookies keep their shape).
  6. Place into oven and bake for 8-10 minutes. Do not over-bake or cookies will be hard. Let cool 2 minutes before transferring to a cooling rack.
  7. Melt extra caramel in microwave, 10 seconds at a time until melted, then transfer to a ziplock bag with a hole cut in the corner and drizzle over the cookies.
  8. Sprinkle with sea salt.
Makes 12 cookies

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