For the Toffifee Americans, preheat the oven to 170 °C convection oven (170 °C – 180 °C top/bottom heat).
For the chocolate toffifee dough, mix 100 g soft butter, 80 g sugar, 1 pkg. vanilla sugar, 1 pinch of salt and 2 eggs.
Then add 1 pkg. chocolate pudding powder and 8 tbsp. milk. Now in a second bowl mix 250 g flour with 1 pkg. baking powder. Quarter 15 pieces of the Toffifee, then mix them with the flour/baking powder mixture into the rest.
For the caramel dough, mix 50 g soft butter, 30 g sugar, 1/2 pkg. vanilla sugar, 1 pinch salt and 1 egg. Then add 1/2 pkg. caramel custard powder and 4 tbsp. milk.
Now in a second bowl mix 125 g flour and 1/2 pkg. baking powder. Chop 6 caramels into small pieces, then mix them into the rest with the flour/baking powder mixture.
Next, line a baking sheet with parchment paper. First, using the chocolate toffee dough, pipe evenly round mounds onto the tray and bake for about 10-15 minutes. When they are done baking, let them cool a bit on a cooling rack.
Coat the baked chocolate doughs with the caramel dough, then bake again for about 5-10 minutes. In the meantime, melt 200 g of milk chocolate.
Remove the finished Toffifee Americans from the baking sheet and let cool on a cooling rack. Finally, coat the flat side with milk chocolate and place a Toffifee on top.