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.