Recipe#4341

Title: Caramel Cookie Bars

rec.food.recipes archive

35 unwrapped caramels
 1/4 cup water
 40 shortbread cookies
 24 oz milk chocolate morsels
 Combine the caramels with the water in a small pan and melt over
 low heat.  Place the shortbread cookies on an ungreased cookie
 sheet.  Spoon a bit of caramel onto each cookie.  Refrigerate for
 1 hour.
 Melt the chocolate morsels in a double boiler over low heat or
 melt in the microwave 1 minute on HIGH, stir, then for another
 minute on HIGH.  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.  Place each one on a sheet of waxed paper at room
 temperature.
 Makes 40 bars.
 Variation:
 Peanut Butter Cookie Bars: Substitute 1 cup peanut butter mixed
 with 1/2 cup powdered sugar for the caramels.  The peanut-butter
 mixture will be of a consistency that you can spread it on the
 shortbread.  Follow the rest of the directions.