Two huge chocolate chip cookies baked in pizza pans are sandwiched together with ice cream and melted caramels, then served in wedges.
What You Need
Original recipe yields 20 servings
2 pkg. (18 oz. each) refrigerated chocolate chip cookie dough
25 KRAFT Caramels (about half of 14-oz. bag)
2 Tbsp. milk
1 qt. (4 cups) chocolate ice cream, softened
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Let's Make It
Preheat oven to 325°F. Line two 12-inch pizza pans with foil; lightly grease foil. Press cookie dough evenly into prepared pans. Bake 15 to 16 min. or just until centers are set. Cool completely. (Cookies will be chewy.) Remove cookies from pans; discard foil. Return one of the cookies, top-side down, to one of the pizza pans. Set aside.
Microwave 25 of the caramels and 2 Tbsp. of the milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each min. Spread over cookie in pizza pan to within 1/4 inch of edge. Refrigerate until caramel is firm.
Return second cookie, top-side down, to remaining pizza pan; spread evenly with ice cream. Cover with caramel-topped cookie, caramel-side down, to form sandwich. Cover or wrap in foil; freeze at least 1 hour before serving. Cut into 20 wedges to serve.
If two pizza pans are not available, trace two (12-inch) circles on parchment paper or foil. Spread cookie dough onto circles. Bake on baking sheets as directed.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 1 wedge each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.