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Caramel Cookie Bars

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Ingredients
  • 35 unwrapped caramels
  • 1/4 cup water
  • 40 shortbread cookies
  • 24 ounces milk chocolate morsels
Instructions

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.

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