Shortbread Caramel Cookies
Ingredients
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
2 12 oz bags milk chocolate chips
Preparation
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 little of the caramel onto each cookie. Place all the cookies in the refrigerator until the caramel firms up. 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 release any excess chocolate.
Place each cookie on a sheet of waxed paper and let them cool at room temperature.
1 comment:
I make a similar cookie using Hershey Kisses. They are so good, I will have to try uor recipe out thank you for sharing it. :)
Post a Comment