Chocolate candy bars
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. 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 small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
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 heat the chips for 1 minute on high, stir, then heat 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.
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. 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 small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
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 heat the chips for 1 minute on high, stir, then heat 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.
