- Put 3 C caramel squares into a skillet
- Add 1 TBL heavy cream (or half and half, or coffee creamer) and 1 TBL butter
- Start heating on medium heat
- When melted add 1 1/2 TBL miso paste (Alt: 1 tsp salt and 1 tsp Worchestershire)
- Stir till homogenous
- Lay parchment on a baking sheet
- Arrange crackers on your pan barely touching
- Put 1 dollop caramel on each caracker, then top with another cracker
- Put into refrigerator to harden
START CHOCOLATE - Put 2 C dark chocolate into a double boiler
- Add 1 TBL butter
- Stir until it melts and looks creamy
- Dunk each cookie 1/2 way into the chocolate
- Pour colorful sprinkles on 2-3 at a time while chocolate is still warm, so that the sprinkles will stick
