Chocolate Caramel Mallomars

Preheat your oven to 325°.

Refrigerate the Ricemellow creme.

Cream the butter substitute and sugar until light and creamy. Add the almond milk and beat until blended.
Whisk together the flour, cocoa, baking soda and salt.
Stir into the butter mixture. Form the dough into a disc, wrap in plastic and refrigerate for 30 minutes.

Roll out the dough to 1/8-inch thick and cut out cookies. (you can re-roll the scraps).

Bake for 14 minutes and allow to cool completely.

Drop about a teaspoon of Ricemellow onto each cookie and put them in the freezer for at least an hour.

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.

Put the mallomars back into the freezer for 10 minutes to harden up.

Repeat using your favorite heated caramel sauce and once done with this step, again return to the freezer.

Store the mallowmars in your freezer until you’re ready to eat them.

Use organic ingredients whenever possible.