• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Caramel Bars

  • Recipe Submitted by on

Category: Candy

 Ingredients List

  • 35 Unwrapped caramel Bars
  • 1/4 c Water
  • 1 Box Nabisco Lorna Doone
  • Shortbread cookie, 40
  • 24 oz 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 '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 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.

NOTES : 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.

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