Caramel

1. Place a large pot on the stove and fill with water.
2. Remove the wrapper from the can of sweetened condensed milk.
3. Place the can of sweetened condensed milk in the pot of water, making sure its fully submerged.
4. Turn the burner heat to medium high and boil the can for two hours, rotating ever half hour.
5. Remove the can with a pair of tongs and let cool.
6. Once cooled, open the can and scoop the caramel into a small bowl.

Peanut Butter Cookies

1. Preheat the oven to 350 degrees Fahrenheit on convection bake.
2. Using a stand mixer, beat the egg, sugar, butter, vanilla, peanut butter and 1/4 cup Crisco together on medium high speed, scraping down the sides periodically.
3. In a separate bowl, mix the flour, baking soda and salt together.
4. Gradually pour the flour mixture into the stand mixer while mixing at a medium low speed.
5. Continue to mix until the flour mixture is fully mixed through, scraping down the sides of the bowl.
6. Using about a teaspoon or a teaspoon and a half of dough, roll the dough into a ball and place on an ungreased cookie sheet.
7. Flatten the dough ball and form into a hear shape with a spoon. Repeat this process until the cookie sheet is full.
8. Place in the oven and cook for 7-8 minutes.
9. Once cooked, transfer cookies to a cooling rack to cool.
10. Repeat until all cookies are cooked.

Assembly

1. Place the semi sweet chocolate chunks in a bowl with a teaspoon of Crisco and microwave on high for 30 seconds.
2. Stir the chocolate and place back in the microwave for 10 seconds if not completely melted.
3. Stir and set aside.
4. Once the cookies are cooked and cooled, paint the cookies with a teaspoon of the caramel
5. Using a fork, drizzle the chocolate back and forth over the caramel.
6. Top with chopped nuts or sprinkles.
7. Repeat process until all cookies are coated.
8. Refrigerate the cookies to harden the caramel and chocolate.
9. Serve cool or at room temperature.