Post by chief_cook2 on Jan 7, 2003 10:48:04 GMT -6
Ingredients
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie -- (40)
2 bags milk-chocolate chips -- (12 ounce)
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.
Makes 40 bars.
NOTES : M&M/Mars Peanut Butter Twix Bars 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.