Despite the fact that Utah's state snack is Jell-O,
I knew I wanted to do a salted caramel cookie to represent the state.
The result is an ooey-gooey, sticky, sweet cookie with just a hint of salt.
There were a few things I'd do differently with this cookie.
First of all, I'd cut back the amount of sugar I used in the crust.
The caramel and chocolate topping are enough sweet.
Second, I wouldn't use so much milk to thin down the caramel. It was a bit runny.
Third, I would make a ganache as the chocolate topping rather than just melted chocolate. The chocolate was too hard causing it to shatter when cutting. A ganache would solve this problem and probably be a better texture to complement the caramel.
Below is the recipe as I made it without the adjustments mentioned above.
Pour melted chocolate over the caramel and spread evenly.
*I used Kraft Caramel Bits. They're little chips of caramel and you don't have the hassle of unwrapping all those caramels.