|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
40 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie
2 pkg. (12 oz. each) milk-chocolate chips
|
Directions:
|
Combine the caramels with the water in a small pan and melt over lowheat.
Place the shortbread cookies side by side on an ungreased cookie sheet.
Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
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 zap the chips for 1 minute on high, stir, then zap 'em for another minute.
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 toknock off any excess chocoloate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70°F). This could take several hours, but the bars will set best this way. If you want to speedup the process, put the candy in the refrigerator for 30 minutes.
|
|
|
Optional: Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you tospread it on the shortbread cookies with your fingers. Follow the rest ofthe directions exactly.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
