Molly Yeh's Miso Caramel Cracker Cookies | Girl Meets Farm

These sandwich cookies are chewy, crunchy, salty and sweet! Molly says these no-bake treats are perfect for tailgating or any fun gathering! #MollyYeh #GirlMeetsFarm #FoodNetwork #MisoCaramel #Cookies Watch more #GirlMeetsFarm on Max: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶https://foodtv.com/3ycTUWZ Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Miso Caramel Cracker Cookies RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 30 min (includes chilling and setting times) Active: 30 min Yield: about 36 Ingredients 11 ounces store-bought caramels 2 tablespoons heavy cream 1 1/2 tablespoons white miso paste About 2 1/2 sleeves butter crackers, such as Ritz (about 72 crackers) 8 ounces chopped dark chocolate or dark chocolate chips Flaky salt, such as Maldon, for topping Sprinkles, for topping Directions In a medium pot, combine the caramels and heavy cream. Heat over medium low, stirring, until the caramels are melted and the mixture is smooth, about 7 minutes. Stir in the miso and remove from the heat. Let cool for a few minutes, so the caramel can thicken slightly. Arrange half of the crackers salty-side down on a baking sheet lined with parchment and dollop on about 1 teaspoon caramel per cracker (or as much as will fit without spilling over the edges…but it's ok if it spills off a little). Top each with another cracker salty-side up. Refrigerate for 30 minutes. In a double boiler or a microwave in 30-second increments, melt the chocolate, stirring until smooth. Let cool slightly. Dip the crackers halfway into the chocolate and place back on the baking sheet. Sprinkle with flaky salt and sprinkles. Let set in the refrigerator or at room temperature until the chocolate is firm, about 30 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Miso Caramel Cracker Cookies | Girl Meets Farm | Food Network https://youtu.be/VYcuHjRXqXM