Gooey Caramel-Topped Gingersnaps Recipe

Gooey Caramel-Topped Gingersnaps Recipe
Gooey Caramel-Topped Gingersnaps Recipe photo by Taste of Home
Publisher Photo

Gooey Caramel-Topped Gingersnaps Recipe

Be the first to add a review
Publisher Photo
Making these cookies is therapeutic for me. I often watch a movie while I put them together. I take a lot of cookies to fundraisers, and these gingersnaps are quite popular. If you'd like, you can make variations by changing the cookie base or varying the nuts. —Deirdre Cox, Kansas City, Missouri
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + standing

Ingredients

  • 42 gingersnap cookies
  • 1 package (14 ounces) caramels
  • 1/4 cup 2% milk or heavy whipping cream
  • 1 cup chopped honey-roasted peanuts
  • 12 ounces white or dark chocolate candy coating, melted
  • Chocolate jimmies or finely chopped honey-roasted peanuts

Directions

Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set.
Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; sprinkle with jimmies. Refrigerate until set. Yield: 3-1/2 dozen.
Originally published as Gooey Caramel-Topped Gingersnaps in Cookies & Candies Bookazine 2014, p112

Nutritional Facts

1 cookie (calculated without jimmies): 128 calories, 5g fat (3g saturated fat), 1mg cholesterol, 70mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 2g protein.

  • 42 gingersnap cookies
  • 1 package (14 ounces) caramels
  • 1/4 cup 2% milk or heavy whipping cream
  • 1 cup chopped honey-roasted peanuts
  • 12 ounces white or dark chocolate candy coating, melted
  • Chocolate jimmies or finely chopped honey-roasted peanuts
  1. Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set.
  2. Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; sprinkle with jimmies. Refrigerate until set. Yield: 3-1/2 dozen.
Originally published as Gooey Caramel-Topped Gingersnaps in Cookies & Candies Bookazine 2014, p112

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGooey Caramel-Topped Gingersnaps

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review