Giant Caramel Chocolate Ice Cream Sandwich

1. 1

   Preheat oven to 325F.

2. 2

   Line two 12-inch pizza pans with foil; lightly grease foil.

3. 3

   Press cookie dough evenly into prepared pans.

4. 4

   Bake 15 to 16 min.

5. 5

   or just until centers are set.

6. 6

   Cool completely.

7. 7

   (Cookies will be chewy.)

8. 8

   Remove cookies from pans; discard foil.

9. 9

   Return one of the cookies, top-side down, to one of the pizza pans.

10. 10

    Set aside.

11. 11

    Microwave 25 of the caramels and 2 Tbsp.

12. 12

    of the milk in microwaveable bowl on HIGH 1-1/2 to 2 min.

13. 13

    or until caramels are completely melted and mixture is well blended, stirring after each min.

14. 14

    Spread over cookie in pizza pan to within 1/4 inch of edge.

15. 15

    Refrigerate until caramel is firm.

16. 16

    Return second cookie, top-side down, to remaining pizza pan; spread evenly with ice cream.

17. 17

    Cover with caramel-topped cookie, caramel-side down, to form sandwich.

18. 18

    Cover or wrap in foil; freeze at least 1 hour before serving.

19. 19

    Cut into 20 wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.