Microwave 1/4 cup coconut milk in medium microwavable bowl on HIGH 30 seconds or until boiling. Stir in espresso powder. Add caramels and salt. Microwave on HIGH 1 minute or until caramels are melted, stirring after 30 seconds.
Carefully stir in 1 teaspoon vanilla.
Cool slightly. Pour or pipe into wells in each cookie crust. Cool completely.
Ingredients
11 oz caramels, soft
2 tsp espresso, powder
1 tsp McCormick Culinary® Pure Vanilla Extract, Premium