This week's Tuesdays With Dorie recipe, Caramel Crunch Bars, was selected by Whitney of What's Left On The Table (please visit Whitney's blog for the recipe).This cookie is essentially a shortbread with morsels of chocolate (I used bittersweet) distributed throughout and topped with more chocolate and toffee candy (I hand-chopped Skor toffee bars).
Instead of using a 9x13" pan (as instructed in the recipe), I used a square muffin pan to make individual cookies.
Dorie Greenspan notes that these cookies are great for ice cream sandwiches. With that in mind, I added a scoop of 7 bean vanilla ice cream (I will be sharing this over-the-top recipe later this week):
Then, I drizzled slightly warmed chocolate sauce on top:
This cookie is delicious on its own. Who knew that little ice cream and chocolate sauce would elevate this into a spectacular dessert --- YUM!
