35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
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
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.