Salted Caramel Chocolate Biscotti

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Bittersweet chocolate chips
  • 1/4 tsp Salt
  • 1 Sea salt
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 3/4 cup Whole wheat flour, white

• Desserts

  • 15 Caramel candies

Found on jellytoastblog.com

Ingredients

• 3/4 cup sugar
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup all purpose flour
• 3/4 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup bittersweet chocolate chips
• 15 caramel candies, unwrapped and chopped small
• sea salt for sprinkling

Directions

• Preheat oven to 300. Line a baking sheet with parchment paper and set aside. In the bowl of a stand mixer, beat together sugar, vanilla and eggs until white and creamy. In a separate bowl whisk together flours, baking soda and salt. With the mixer on low, slowing add dry ingredients to the wet ingredients. Mix until just incorporated. Fold in caramels and 1/3 cup of chocolate chips. Divide dough in half and form into two 12 inch logs on prepared baking sheet. Flatten slightly so logs are about 3/4 inch high. Bake for 35 minutes. Remove and allow to cool for 10 min. With a sharp knife, slice each log into 24 cookies. Lay biscotti down on the cut sides. Bake again for 10 minutes. Flip the biscotti over and bake for an additional 10 minutes or until biscotti are nicely dried. Allow to cool completely on wire racks. In a microwave safe bowl, place remaining chocolate chips. Microwave on high for 30 seconds, stir and microwave again for 15 seconds. Repeat, microwaving for 15 second intervals until chocolate is completely melted. Use a fork or spoon to dip in the melted chocolate and drizzle over biscotti. Sprinkle with sea salt. Allow chocolate to set (these can be popped into the fridge to speed the chocolate hardening process along). Biscotti can be stored in an airtight container at room temp for up to 5 days.