Caramel-drizzled Spoons

Line a baking sheet with parchment paper or wax paper and arrange the 12 metal or plastic spoons on the surface with the bowl of each spoon facing upward.

Chop 2 squares of white baking chocolate and place in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until melted and smooth.

Spoon or pipe the melted white chocolate into the bowl of each spoon, filling halfway up the sides. Refrigerate until set, about 2-3 minutes.

Combine the 8 caramels and heavy whipping cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the caramels are fully melted and smooth.

Drizzle or spoon the warm caramel mixture over the white chocolate layer in each spoon, reserving a small amount for garnish if desired.

Chop the remaining 2 squares of white baking chocolate and melt using the same microwave method as before. Drizzle the additional white chocolate over the caramel layer in thin lines.

Place the finished spoons on the parchment paper and refrigerate until all layers are fully set and firm, about 5-10 minutes.

Remove from refrigerator and serve at room temperature or chilled, as desired.