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Print this Recipe    Caramel Cookie Bars

Caramel Cookie Bars

35 unwrapped caramels
1/4 cup water
40 shortbread cookies
24 oz milk chocolate morsels

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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