Salted Caramel Chocolate Chip Cookie Dough Truffles

OK guys, this recipe is no joke. 

If you don't know by now, I have a weakness for a sweet and salty combo. It's pretty much the best flavor combination ever. So as soon as I saw this recipe I knew I had to add a pinch of salt somewhere...and honestly, what's better than salted caramel? 

Sweet and salty caramel drizzled over chocolate covered COOKIE DOUGH! This is probably one of the best desserts I've ever made...and the best part is that there's no baking involved!

I wanted to add a little surprise in the center of each truffle. I found these super cute mini Rolos at the grocery store and figured they would be perfect together. Man, was I right! 

Cookie dough is one of those childhood favorites that you can just never get enough of. I love this recipe because the the cookie dough is egg-free, so you don't have to worry about getting sick when eating raw cookie dough. 

Simply put...

THESE TASTE AMAZING. 

Salted Caramel Chocolate Chip Cookie Dough Truffles

Recipe adapted from Bakerella and The Cookie Dough Lover’s Cookbook

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
30 mini Rolos
10-15 unwrapped caramels
1 tbsp milk

1 tsp salt
Sea salt for sprinkling

Directions:

• In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
• Mix in milk and vanilla.
• Add flour and salt and mix on low until combined.
• Stir in chocolate chips.
• Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place a Rolo inside each ball. Wrap the cookie dough around the Rolo and form into a ball.
• Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 20-30 minutes. 
• Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip in candy coating. Let any excess fall off back into the bowl.
• Place caramels, salt, and milk in a microwave safe bowl. Melt the caramels in 20 second intervals until smooth. 
• Drizzle each cookie dough ball with caramel and sprinkle with sea salt. 
• Refrigerate in an airtight container for up to a week.

Salted Caramel Pretzel Crunch Brownies

So I was craving something sweet and salty...again. 

These brownies are a twist on the classic "poor man's" turtles. We make them every year for Thanksgiving and Christmas...you take a pretzel, place a Rolo on top, pop it in the oven until it's slightly melted, and then top it with a pecan. AH-MAZING! It's seriously the easiest dessert ever and soooo freakin' good! 

So I decided to make those delicious turtles in brownie form. The saltiness from the pretzels just adds something amazing to sweet and rich desserts! 

You start with a rich and fudgy brownie layer, topped with ooey gooey salted caramel, and then sprinkle on some crunchy pretzels and pecans. The whole thing is then drizzled with melted chocolate. YES. PLEASE. 

This recipe is a quick and easy way to jazz up a standard brownie that takes a normal dessert to the next level!

Salted Caramel Pretzel Crunch Brownies 

Ingredients:

1 box fudge brownie mix

1 egg

1/3 cup water

1/3 cup vegetable oil

1 bag (14oz) caramels

1 tablespoon milk

1/4 tsp sea salt

1/2 cup pretzels, coarsely crushed

1/2 cup pecans, coarsely chopped

1 cup semisweet chocolate chips, melted

Directions:

• Preheat oven to 350 degrees. Line a 9x9 inch baking pan with parchment paper. 
• In a large mixing bowl, combine brownie mix, water, oil, and egg. Spread into pan. Bake for 28-30 minutes or until toothpick inserted comes out almost clean. Cool for about 5 minutes.
• While the brownies are baking, in medium bowl, microwave caramels and milk uncovered for 20 second intervals, stirring until completely melted. Stir in salt. Pour over warm brownies. 
• Sprinkle pretzels and pecans over the caramel and lightly press down so they all stick to the caramel.
• Microwave the chocolate chips for 30-35 seconds and stir until smooth. Drizzle over brownies. 
• Refrigerate brownies for at least 10 minutes before cutting.