I found the perfect one.
Three layers.
One mouth.
One happy tummy.
So, the three parts. Hardest part is the caramel but it's worth it (and not too difficult). Bonus: it makes enough so that you have plenty leftover for ice cream. Or spooning out of the jar if you wish. Not that I would do that.
I used half of a package of chocolate sandwich cookies (oreos). I placed them in a large plastic bag and crushed them with a rolling pin. I wanted them to be sort of chunky still, but if you don't, you could use a food processor.
Caramel Sauce
1 c. sugar
1/4 c. water
3/4 c. heavy whipping cream
3.5 tbsp. unsalted butter
1 tsp. sea salt (optional; lovely flavor if you like salted caramel)
Combine sugar and water in medium pan over low-medium heat. When the sugar has dissolved, increase the heat and bring the mixture to a boil. Boil until the mixture has turned to a dark amber color (about six minutes).
Remove the mixture from the heat and stir in your whipping cream. Then stir in your butter (and salt if you wish). Place in a bowl or a jar (I keep mine in a canning jar). Store in your fridge for up to two weeks. Heat before use.
Chocolate Pudding
Combine dry ingredients in microwave safe bowl. Slowly add milk, whisking well to ensure there are no dry clumps. Place in the microwave for three minutes. Take out and stir. Place back in microwave at one minute intervals (I did three one minute intervals), stirring in between each time). Pudding should be very thick and shiny.
Place a piece of plastic directly on the top of your pudding to prevent a skin from forming - chill.
Take the glasses you wish to use (this would also be find in a bigger bowl if you aren't obsessed with all things miniature like I am). Place a layer of cookies in the bottom of each one. Top with caramel sauce, then a scoop of pudding. Repeat - top with the caramel drizzle.
This makes about twenty with the pudding and cookie mixture (remember, the caramel is leftover, designed for maximum enjoyment.
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