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.
Author's Comments
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.
Instructions
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.
Author's Comments
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.
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