The caramel sauce and cream can be made ahead of time and stored in the refrigerator until use. Bring the caramel cream to room temperature before using. The dough can be made and chilled up to several days ahead of time. Let thaw to cooler than room temp before rolling and cutting I found that the chocolate firmed up faster when I dipped frozen cookies. When I was dipping them in the white chocolate, the chocolate was spreading out onto the wax paper when the cookies were room temperature and I was having to re-dip them. So melt the chocolate, dip frozen cookies and then immediately place on the wax paper lined tray in the freezer to set it up quicker