(My picture is darker than I'd like. Looks like dark chocolate, but it's milk chocolate.)
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- individual kraft caramels, unwrapped
- 1/4 c
- water or heavy cream
- 1 box
- lorna doone nabisco shortbread cookies (approximately 40)
- 12 oz. bags milk chocolate chips
1Combine the caramels with the water or cream in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet on a sheet of waxed paper. Spoon a small amount of caramel onto the top of each cookie, allowing it to cover as much of the top as possible. Refrigerate to set.
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 gently on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and put back in refrigerator to set.
Store in airtight containers. These keep for several months.
*Hint: During dipping, if your chocolate begins to get a little thick, use a teaspoon or so of Crisco and mix into it. It will thin out again nicely. Do not use butter, it won't work.