dulce de leche shortbread sundaes
Ingredients:
I package bite sized shortbread cookies
1 jar Dulce de Leche Milk Caramel
I pint Jeni’s Salty Caramel Ice Cream
Directions:
Place a rimmed small cookie sheet in the freezer for half an hour.
Meanwhile cover each of twelve shortbread cookies with a thick dollop of dulce de leche. Place on a plate or small tray, cover loosely and refrigerate until needed for up to four hours.
With a small ice cream scoop make 18 scoops of caramel ice cream. Place each scoop immediately on the chilled cookie sheet. Cover loosely and refreeze until needed for up to four hours.
Right before serving place two caramel topped cookies on each of the dessert plates. Place three small scoops of caramel ice cream next to the cookies.
Serve immediately.
Serves 6
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