Ingredients
42 gingersnap cookies1 package (14 ounces) caramels2 tablespoons 2% milk or heavy whipping cream1 cup chopped honey-roasted peanuts12 ounces white or dark chocolate candy coating, meltedSprinkles or finely chopped honey-roasted peanuts
Preparation
Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set.
Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; top with sprinkles or finely chopped peanuts. Refrigerate until set.
