*Tip:
You may substitute 1/2 cup caramel apple dip for the caramels and whipping cream. Place the dip in a small microwave-safe bowl and microwave, uncovered, on 100 percent power (high) for 20 seconds. Stir before using.
**Tip:
If desired, transfer the warm melted chocolate to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with melted chocolate.
To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
