Famous Caramel Cookie Bars recipe

40 servings

40 rectangular shortbread cookies

35 individually wrapped caramels, unwrapped

1/4 cup water

4 cups milk chocolate chips

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.