Shortbread Caramel Cookies
- So easy that a chimpanzee would look like a top chef!
- 35 unwrapped Kraft caramels
- 1/4 cup (60 ml) water
- 1 box Nabisco Lorna Doone shortbread (40 cookies)
- 2 12 oz (336 grm) 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 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 them 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 to knock off any excess chocolate.
- Place each cookie on a sheet of waxed paper and let them cool at room temperature (65-70 degrees).
- 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.
- Note: If you don't want to try dipping the cookies, then use a tablespoon and drizzle chocolate across the tops of the cookies.
Peanut Butter Option:
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 to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.
Delicious and no mixing or baking!