• 12servings
  • 45minutes
  • 192calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 4 Tbsp unsalted butter

  2. 1/2 cup packed light brown sugar

  3. 1/4 tsp ground cinnamon

  4. 1/3 cup heavy cream

  5. 24 oval Belgian butter waffle cookies

Instructions Jump to Ingredients ↑

  1. Melt the butter in a mediumsaucepan over medium-high heat.

  2. Add the brown sugar and cinnamonand cook, stirring until the sugardissolves. Bring mixture to a boiland stir in the cream. Boil for 2minutes (the mixture will bubble upinto an even light-colored foam).

  3. Transfer the mixture to a bowl.

  4. Refrigerate until it’s slightly cooledand spreadable, about 30 minutes.

  5. Spread half of the cookies with2 tsp each of the cooled caramel;

  6. sandwich with another cookie.

  7. Give It: Trace a cookie onto a piece of cardboard, cut out, wrap in foil and place at the bottom of a cellophane bag ($3.95 for 12 medium bags; ). Stack cookies on top; tie bag closed with a ribbon. To make a gift tag, cut a 2-in. circle from white paper and a 1 3⁄4-in. circle from red paper. Glue red circle over white, punch a hole, slide one end of the ribbon through the hole and knot.


Send feedback