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42 gingersnap cookies
1 package (14 ounces) caramels
2 tablespoons 2% milk or heavy whipping cream
1 cup chopped honey-roasted peanuts
12 ounces white or dark chocolate candy coating, melted
Sprinkles or finely chopped honey-roasted peanuts
Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk in a microwave-safe bowl; 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; top with sprinkles or finely chopped peanuts. Refrigerate until set.