• In shot glasses, or preferred serving vessel add a bottom layer of angel food cake.
• Top the angel food cake with a few spoonfuls of chocolate pudding. Cover the pudding with crumbled chocolate chip cookies.
• Finish the dessert shooter with caramel sauce (see recipe below), whipped cream and crumbled cookies. Serve immediately.

for the Caramel Sauce

• Add 3/4 cup of sugar, cream of tartar and water into a small saucepan. Cook over medium heat for six minutes, or until the sugar is dissolved.
• Add the remaining 3/4 cups of sugar to the sauce pan and increase the heat to high. Stir well. Bring to a boil and continue to cook for an additional 7-8 minutes, or until the sugar is a golden amber color. Stir occasionally.
• Remove from the heat and add the butter, stirring constantly. Slowly add the cream in about 4-5 batches. Stirring constantly.
• Add the salt and stir to incorporate.
• Let cool for 5 minutes. Serve warm or at room temperature.
• Store up to 3-4 weeks.