GETTING READY

1. Preheat oven to 350 degree F.

MAKING

2. In mixer, cream together butter and powdered sugar for about 2 minutes or until light and creamy.

3. Add salt, vanilla, and flour. Beat until the mixture turns into soft uniform ball.

4. On lightly floured surface, transfer the dough and roll into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch stripes.

5. Use a fork to prick the cookies about three or four times and place them on an un-greased cookie sheet, leaving a small distance between each. Pop the cookie sheet in refrigerator for about 15 minutes.

6. Then, pop the cookie sheet in oven and bake for 8-10 minutes.

FINALIZING:

7. Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies.

8. Over a double boiler melt together chocolate chips and coconut oil, stirring constantly.

9. When the chocolate has melted, dip a cookie into the chocolate, coat well and place on wax paper. Allow the chocolate to set up fully before storing cookie in an air tight container.

SERVING

10. Serve and enjoy!