Super Yummy Dessert Gift for My Sister!

Ingredients

• 1 cup Cookie Butter (store‑bought or homemade, softened)
• 1/2 cup Salted Caramel Sauce (store‑bought or homemade, lightly salted)
• 2 cups Marshmallows (mini or regular size, chopped if large)
• 2 tablespoons Apple Butter (unsweetened if possible, adds tart apple flavor)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1/2 cup Toffee (optional) (prepared using Preppy Kitchen's toffee recipe, chopped)
• 12 oz Dark Chocolate (70% cocoa, chopped for melting)
• 1 pinch Sea Salt Flakes (for garnish on chocolate‑coated side)

Instructions

1. Prepare the Pan

   Line a 9×13‑inch sheet pan with parchment paper, allowing excess to hang over the sides for easy lift‑out later.

   Time: PT5M

2. Make the Cookie‑Butter Base

   In a mixing bowl, combine 1 cup softened cookie butter with 1/2 cup salted caramel sauce. Stir until smooth and spread evenly over the prepared pan, forming a ¼‑inch thick layer.

   Time: PT10M

3. Flavor the Marshmallows

   In a separate bowl, whisk together 2 cups marshmallows, 2 tbsp apple butter, and 1 tsp vanilla extract until the mixture is fluffy and the apple butter is fully incorporated.

   Time: PT5M

4. Add Marshmallow Layer

   Spread the apple‑flavored marshmallow mixture over the cookie‑butter base, smoothing it to an even ¼‑inch thickness.

   Time: PT5M

5. Optional Toffee Layer

   If using toffee, sprinkle the ½ cup chopped toffee evenly over half of the marshmallow layer, pressing gently so it adheres.

   Time: PT3M

6. Chill the Slab

   Place the pan in the refrigerator for 15 minutes to firm up the base and marshmallow layers.

   Time: PT15M

   Temperature: 4°C

7. Cut Into Squares

   Using the overhanging parchment as a handle, lift the slab onto a cutting board. Cut into 2‑inch squares (about 24 pieces).

   Time: PT5M

8. Melt the Chocolate

   Place the chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until smooth (about 1‑2 minutes total).

   Time: PT5M

9. Dip the Buttons

   Using a fork or skewer, dip each square halfway into the melted chocolate, allowing excess to drip off. Place back on the parchment, chocolate‑side up.

   Time: PT10M

10. Add Finishing Salt

    Sprinkle a tiny pinch of sea salt flakes onto each chocolate‑coated side while the chocolate is still soft.

    Time: PT2M

11. Set the Chocolate

    Allow the dipped buttons to sit at room temperature for 5 minutes, then transfer the pan to the refrigerator for another 5 minutes to fully set the chocolate.

    Time: PT10M

    Temperature: 4°C

12. Serve or Store

    Remove the parchment, transfer the buttons to an airtight container, and enjoy immediately or store as directed.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g