1cupNestle Toll House DelightFulls caramel filled chocolate chips
¼cupred coating chocolates
¼cupgreen coating chocolates
¼cupwhite coating chocolates
1 ½cupsdark coating chocolates
¼cupstore-bought caramel sauce
In a large bowl, add in the butter, brown sugar, vanilla, flour, and milk. Mix with a hand mixer until light and fluffy.
Add in the chocolate chips and stir with a spatula.
Place parchment paper under two 3 ½ inch - 4 inch silicone bundt pans.
Place the 3 colored coating chocolates in separate bowls. Heat in the microwave for 30 second intervals and then stirring. Mine took five 30 second intervals.
Using a spoon for each color, drizzle the colors in each bundt pan. Let dry for 15-20 minutes.
Heat the dark chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring after each interval. Mine took four 30 second intervals.
Make sure the colored chocolates are completely dry. Spoon the dark chocolate at the top of the bundt pan and work the chocolate down to the bottom of the pan. Once the chocolate covers all the pan, let it dry for 30 minutes or until completely firm.
Place the cookie dough in a disposable piping bag.
Fill the bottoms of the bundt pans with 2 T. caramel sauce. Pipe the cookie dough over the top of the caramel.
Pour the reheated dark chocolate over the cookie dough to seal in the caramel and cookie dough. Let dry for 30 minutes or until completely firm.