Caramel Chocolate Dipped Oreos

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Title 1

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1

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2

[{"selector":"#anim-dac7fce2-9678-49cd-9701-20dd5c4ac735","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ff535680-39a5-418e-935c-43d3047fc31f","keyframes":{"transform":["translate3d(115.36051%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add a Rolo candy to the center of each of the Oreo sides on the baking sheet and bake for 4 minutes. Remove from the oven and gently press the cream side Oreos down on the Rolo to sandwich it, pressing just enough that the Rolo reaches the edge of the cookie. Allow them to cool until set at room temperature. Grab the Recipe

3

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When stored in an airtight container in the refrigerator or at room temperature the cookies will keep for up to 2 weeks.

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Caramel Chocolate Dipped Oreos

Chocolatey & Decadent!

Title 1

Ingredients:

-Double Stuf Oreos -Rolos -chocolate melting wafers -flaky sea salt -sprinkles

1

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Pull the Oreos apart and place the non-cream sides flat side up on the baking sheet. Set the cream sides aside.

2

3

When stored in an airtight container in the refrigerator or at room temperature the cookies will keep for up to 2 weeks.

Storage Tip

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