The combination of caramel and chocolate in these delicate Italian biscuits is simply fabulous. These treats are divine dunked in coffee or a sweet wine, or even enjoyed on their own. Feel free to use any flavor chocolate chips. —Tami Kuehl, Loup City, Nebraska
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Kraft caramel bits
- 1 cup semisweet chocolate chips
- 3 ounces white candy coating, melted
Directions
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in eggs and vanilla. In another large bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture (dough will be stiff). Stir in the caramel bits and chocolate chips.
- Divide dough into 3 portions. On parchment-lined baking sheets, shape each portion into a 7x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pans on wire racks for 5 minutes.
- On a cutting board, use a serrated knife to cut each rectangle crosswise into 8 slices. Place slices on baking sheets, cut side down. Bake until crisp, 10-12 minutes per side. Remove from pans to wire racks; cool completely.
- Drizzle candy coating over tops; let stand until set. Store between sheets of waxed paper in airtight containers.
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