Crème Brûlée Martini

Line a medium baking sheet with parchment paper. In a small, microwave-safe bowl, melt the caramel candies in 20-second intervals, then use a spatula to drizzle the melted caramel in a circular shape onto the parchment paper. Place in the freezer and let it harden for about 15 minutes.

In a large cocktail shaker, combine the Baileys, vodka, chocolate liqueur, and a dash of vanilla extract. Add ice and shake until well chilled, about 20 seconds.

Divide between 2 martini glasses and garnish with the caramel decoration.