Chocolate Caramel Mallomars

• 4 Tablespoons Earth Balance Butter Substitute
• 1/4 cups Sugar
• 2 Tablespoons Almond Milk (or Other Non Dairy Milk)
• 3/4 cups Unbleached All-purpose Flour
• 1/3 cups Cocoa Powder
• 1/8 teaspoons Baking Powder
• 1/8 teaspoons Salt
• 1 tub Ricemellow Creme, 10 Ounce Tub
• 9 ounces, weight Bittersweet Chocolate
• 1 jar Caramel Sauce, 7 Ounces Or More

1. Preheat your oven to 325u0b0.
2. Refrigerate the Ricemellow creme.
3. Cream the butter substitute and sugar until light and creamy. Add the almond milk and beat until blended.
4. Whisk together the flour, cocoa, baking soda and salt.
5. Stir into the butter mixture. Form the dough into a disc, wrap in plastic and refrigerate for 30 minutes.
6. Roll out the dough to 1/8-inch thick and cut out cookies. (you can re-roll the scraps).
7. Bake for 14 minutes and allow to cool completely.
8. Drop about a teaspoon of Ricemellow onto each cookie and put them in the freezer for at least an hour.
9. Melt the chocolate in a double boiler (or bowl over a pot of water). Using a teaspoon, drizzle the chocolate over the cold, Ricemellow-topped cookies by pouring it off the end of the spoon.
10. Put the mallomars back into the freezer for 10 minutes to harden up.
11. Repeat using your favorite heated caramel sauce and once done with this step, again return to the freezer.
12. Store the mallowmars in your freezer until you're ready to eat them.
13. Use organic ingredients whenever possible.

butter, sugar, almond milk, flour, cocoa, baking powder, salt, ricemellow creme, weight bittersweet chocolate, caramel sauce

Taken from tastykitchen.com/recipes/desserts/chocolate-caramel-mallomars/ (may not work)