| Portions | Prep Time | Cook Time |
|---|---|---|
| 24 sandwiches | 50 minutes, plus 2 hours 20 minutes chilling | 20 minutes, plus 25 minutes cooling |
Ingredients
For the flling:
- 2 bars (100 g each) milk chocolate, very finely chopped
- ½ cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, at room temperature, diced
For the cookies:
- 2 cups (240 g) all-purpose flour, plus extra for dusting
- ¾ cup (80 g) black cocoa powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, at room temperature
- 1¼ cups (250 g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Directions
- Generously butter a 9-inch (23 cm) square baking pan and line with baking parchment, overhanging the edges on two opposite sides. Place on a wire rack and set aside.
- Combine the cream with the whisky and vanilla seeds in a large measuring cup and set aside.
- Pour the sugar evenly over the bottom of a deep, large, heavy pot that’s fitted with a candy thermometer. Without stirring, add the water, corn syrup, and salt, gently swirling to ensure the water has evenly soaked the sugar. Set over medium-high heat and cook, without stirring, gently swirling when needed, until the mixture is amber in color, about 15 minutes. Immediately remove from the heat to a cool burner, then working quickly, carefully pour in the cream mixture, stirring with a heatproof spatula to combine. (The caramel will vigorously bubble.) Return to medium-high heat and cook, stirring constantly, until the temperature reaches 255°F (124°C), about 6 minutes. Remove from the heat to a cool burner and stir constantly until the bubbles subside, about 1 minute. Remove the thermometer, then very carefully pour the caramel into the prepared pan, ensuring your hands don’t touch any of the hot mixture. Let cool completely, about 2 hours.
- When the caramel is cool, chill, uncovered, for 20 minutes. Cut sheets of baking parchment into 31/2-by-5-inch (9 by 23 cm) rectangles for wrapping and set aside. (Or use pre-cut wrappers.)
- Using the parchment edges, lift the caramel out of the pan. Slice the caramel lengthwise into six rows, then crosswise into four rows. Slice each rectangle lengthwise in half to make forty-eight caramels. Wrap individual caramels in the parchment rectangles or candy wrappers, twisting the ends to seal. Store in an airtight container at room temperature for up to three weeks.
TIP: Black cocoa powder is the key ingredient to bring a deep, cookies and cream flavor to these chocolate-filled sandwiches. Once difficult to come by, you can now find it readily available at bulk food shops and online retailers.