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Chocolate Caramel Cookie Candy Bars

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Ingredients

Adjust Servings:
35 kraft caramels, unwrapped
1/4 cup water
1 (40 count) box nabisco lorna doone shortbread cookie
2 (12 ounce) bags milk chocolate chips

Nutritional information

124.8
Calories
51 g
Calories From Fat
5.8 g
Total Fat
3.4 g
Saturated Fat
4.5 mg
Cholesterol
35.1 mg
Sodium
16.9 g
Carbs
0.6 g
Dietary Fiber
14.6 g
Sugars
1.7 g
Protein
1093g
Serving Size

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Chocolate Caramel Cookie Candy Bars

Features:
    Cuisine:

    These were a huge hit at my party last night. Everyone raved about them. used whipping cream instead of water when melting the caramels and instead of dipping the cookies in chocolate I had my brother just drizzle it over the tops, they turned out fantastically! Thanks for the recipe!

    • 280 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Caramel Cookie Candy Bars, Similar to purchased candy bars , These were a huge hit at my party last night Everyone raved about them used whipping cream instead of water when melting the caramels and instead of dipping the cookies in chocolate I had my brother just drizzle it over the tops, they turned out fantastically! Thanks for the recipe!, These were a huge hit at my party last night Everyone raved about them used whipping cream instead of water when melting the caramels and instead of dipping the cookies in chocolate I had my brother just drizzle it over the tops, they turned out fantastically! Thanks for the recipe!


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    Steps

    1
    Done

    Combine the Caramels With the Water in a Small P an 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.

    2
    Done

    in the Meantime, in a Double Boiler Over Low Heat, Melt the Chocolate Chips.

    3
    Done

    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.

    4
    Done

    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 Chocolate. 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.

    5
    Done

    If You Want to Speed Up the Process, Put the Candy in the Refrigerator For 30 Minutes.

    6
    Done

    Makes 40 Bars.

    7
    Done

    '- - - - - - - - - - - - - - - - - - Notes : Substitute 1 Cup of Peanut Butter Sweetened With 1/2 Cup Powdered Sugar For the Caramels.

    8
    Done

    the Peanut-Butter Mixture Will Be of a Consistency That Allows You to Spread It on the Shortbread Cookies With Your Fingers.

    9
    Done

    Follow the Rest of the Directions Exactly.

    Avatar Of Elara Childress

    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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