Posted 2/19/2013 3:05:22 PM
If you want to keep the caramel from becoming gooey or messy, reduce the cream to 3T. You will however need to use a double boiler to make the caramel sauce.(it will scorch in a regular pan) This will keep the caramel firm even when stored at room temp. I also eliminated the salt from the topping, instead I salted the cookie mix after it cooled. This gave a late "hit" that was very good.