My favorite chocolate chip cookie kicked up a notch with a messy drizzle of gooey caramel and a generous helping of crushed Maltesers Candies. You’re welcome.
You know what’s super terrifying in Dubai? Not the camels that have been known to bite fingers off, or spread MERS among happy and oblivious tourists. It’s not even the 12 types of venomous snakes found here. It’s the insanely dangerous drivers.
Here’s a scary fact: Everyday an average of 2 people are killed on the roads here. Everyday!
When I first started driving here I literally had to pack extra pants from all the “Omigod, he’s coming into my lane and I have no where to swerve!” moments. Don’t get me started on their roundabouts. Please for the love of God, send some Dutch people over here to teach everyone how a roundabout works!
Deep dark chocolate brownies topped with rich fudge frosting and topped with crushed Daim chocolate candies. These Daim Crunch Fudge Brownies are the perfect combination of salty sweet toffee and bittersweet chocolate.
Have you ever had that moment when you can’t decide between a brownie with a crunchy edge or a soft chewy center? Well, now Ladies and Gents, you can have both. These brownies are so insanely fudgey it’s completely ridiculous, and the combination of those crunchy little Daim pieces take them over the edge. I have to warn you, Daim candy is a little difficult to find in the U.S. I’m in the United Arab Emirates so I can find it on every corner. If you aren’t in the UAE or Europe, you can find it in IKEA or most likely World Market. Otherwise, you can used some chocolate covered toffee that’s been crushed. You want the variation of big and small pieces to really make these brownies cruch.
My favorite chocolate chip cookie full of Violet Crumble pieces, smothered with salted caramel and topped with more crushed Violet Crumble. It’s the perfect combination. Just ask an Aussie.
Now, I know that Caramel Violet Crumble Chocolate Chip Cookies is an obnoxiously long title for a little ‘ole chocolate chip cookie. I get it. You’re probably thinking, “why not paste with Fleur del sel on the end while your’e at it?” Well, smarty pants…it’s already mixed in the salted caramel. 🙂 These cookies are so good they deserve that extra long title. They’re so good that even if I ended up naming them Ebola Cookies, you’d be raving about Ebola Cookies to all your friends and not even care. Too soon? Too soon…