Bake for 10 minutes, or until the cookies are a light gold. Remove from pan and cool. Make the caramel filling. Let the caramel cool until it is very thick. Spread a thick layer of caramel over each cookie, taking care not to let it run over the edges.
Place cookies on a tray and refrigerate until the caramel is firm.
Melt the chocolate over hot water. Use a pastry brush to brush the chocolate completely over the caramelized top sides of each cookie. When the top hardens you can, if you wish, coat the other side, also. And if possible to flick or twirl a pattern of choclate on top of the lollypops. For further effect, wrap each cookie in foil or cellophane, and tie it under the cookie with a ribbon bow.