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Famous Caramel Cookie Bars



"These are like the real thing, they are real good. If you want to speed up the process after dipping, put in refrigerator for about 30 minutes." Original recipe yield: 40 bars.

INGREDIENTS:

40 rectangular shortbread cookies
35 individually wrapped caramels, unwrapped
1/4 cup water
4 cups milk chocolate chips


DIRECTIONS:
Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.













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