Oh my. These are richly good. This recipe hails from Frosted by Bernice Baran. While it has several parts that need to be put together, the end result is well worth it. You start with two deeply chocolate sugar cookies that have just the right amount of chewiness and are a good size. These form the outside of the sandwich cookie. The inside is a Italian Meringue Buttercream mixed with a homemade caramel and some espresso powder and vanilla bean paste mixed in. They are good in the fridge for up to a week and you only need one to make a great dessert! This cookbook is a winner.
