• Ingredients
    • 48 Snyder’s of Hanover® Butter Snaps
    • 24 soft caramel candies
    • 2 tbsp heavy cream
    • 1 cup shredded coconut
    • ½ cup dark chocolate, roughly chopped
    • 24 whole almonds, chopped


  • Directions
    1. Unwrap caramel candies and place in a heat-proof bowl. Add cream and microwave on high in 15-second increments, stirring between each increment until melted & smooth.  If caramel is too thick, add an additional tbsp. of cream.
    2. Stir coconut into caramel.
    3. Place 24 of the Butter Snaps on a parchment-lined cookie sheet. Add a small spoonful of caramel mixture to each, then top with remaining Butter Snaps.  Transfer to fridge to cool for 10 minutes.
    4. Place chocolate in glass bowl and microwave on high for 1 minute and 30 seconds, pausing every 30 seconds to stir.
    5. Allow chocolate to cool slightly, then dip the Butter Snap Sandwiches into chocolate, coating half of Sandwich. Place dipped Sandwiches back on parchment, top with chopped almonds and sprinkles.  Refrigerate until chocolate sets.

    Makes 24 Sandwiches