INGREDIENTS
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Cookie:
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1 1/2 cups unsalted butter, softened
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1 cup powdered sugar
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1 tsp vanilla
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3 cups flour
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3/4 tsp salt
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Caramel layer:
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15 oz bag of Kraft caramel
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2 Tbsp evaporated milk
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Chocolate layer:
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2 cups Ghiradellhi melting chocolate