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Caramel-Filled Chocolate Cookies
December 17, 2009

This were not as big a pain to make as I thought. They are very pretty and taste great. I baked them on parchment and had no issues with them sticking. I also took the advice to freeze the Rolos and that worked great. I used white almond bark to drizzle on top. I heated water, took it off the stove, put a couple squares of the almond bark in a zip lock bag, put the bag in the water until the bark is melted. All you have to do is snip off a small corner of the bag and use it like a pastry bag to drizzle over the cookies. When you are done, just throw the zip lock away!

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