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| Ingredients: |
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
cookies -- (40)
2 bags milk-chocolate chips -- (12 ounce)
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| Cooking
Instructions: |
1. Combine the caramels with the water in a small pan and melt over low heat.
2. Place the shortbread cookies side by side on an ungreased cookie sheet.
3. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
4. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just heat the chips for 1 minute on high, stir, then heat for another minute.
5. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocoloate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. |
| Additional
Comments: |
| Makes 40 bars. |
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