One recipe of Nestle Tollhouse cookie dough
60 chewy caramels
1/2 cup evaporated milk
Make the dough and divide it in half. Add coco powder to half the recipe until it looks up to your chocolate standards. Then refrigerate until chilled at least a half an hour but I did it over night. Grease a 9x13 (or the size smaller if you want them thicker like I do) and smash the chocolate dough in the bottom. Bake it at 375 for 13 minutes. While baking start melting the caramels and evaporated milk in a double boiler. When melted until smooth, poor it over the crust carefully. Then shape the other dough into roughly the same size as the pan but slightly smaller. Place it carefully on top of the oven and then bake for another 20 minutes. Cool for about half an hour and then refrigerate for a couple hours. Then enjoy!
