Post by geron on Jul 22, 2012 13:11:56 GMT -7
My grandkids love these things:
1 box (40) Lorna Doone Shortbread cookies
1 to 1 1/2 T. water
35 Kraft Caramels Traditional
1 12 Oz package Hershey's Milk chocolate chips (Well they're 11.5 oz. now!!)
Put the water and caramels in a sauce pan and melt. (melt the caramels not the pan or the water!)
(Now, the original instruction I received said 35 unwrapped caramels but what kind of idiot is going to try to melt wrapped caramels?
)
While the caramels (unwrapped) are melting place the shortbread cookies on a baking sheet on waxed paper. I place them touching as it makes spreading the goodies on them later on easier.
When the caramels (unwrapped) are melted spoon about 1 t. of the caramel on each shortbread cookie. Any left over caramel gets distributed to those cookies that were shorted caramel on the first go 'round.
Let the caramel set. The original instructions indicate these do better if allowed to set at room temp. I'm too impatient. Mine get the freezer treatment!!!!
While the caramel sets melt the milk chocolate chips (follow directions on the package for melting).
Now the original recipe calls for 2 packages of chips and to "place the shortbread with the caramel on it on a fork and dip each one in the melted chocolate. Good luck if you try this but to me it's dumb as dirt.
My shortbread cookies are spread out on the cookie sheet (waxed paper) and "glued" together with the caramel so I just spread the chocolate like frosting a cake. Pour it in the middle of the cookies and spread it around a bit.
To eat'em you have to break them apart where the cookies meet or cut them with a knife
The grand kids are recruited to unwrap the caramels and place the shortbread on the cookie sheet.
REMEMBER to UNWRAP the caramels BEFORE you attempt to MELT them!!!!!
Tastes Just like a Mars/M&M Twix bar.
1 box (40) Lorna Doone Shortbread cookies
1 to 1 1/2 T. water
35 Kraft Caramels Traditional
1 12 Oz package Hershey's Milk chocolate chips (Well they're 11.5 oz. now!!)
Put the water and caramels in a sauce pan and melt. (melt the caramels not the pan or the water!)
(Now, the original instruction I received said 35 unwrapped caramels but what kind of idiot is going to try to melt wrapped caramels?
)While the caramels (unwrapped) are melting place the shortbread cookies on a baking sheet on waxed paper. I place them touching as it makes spreading the goodies on them later on easier.
When the caramels (unwrapped) are melted spoon about 1 t. of the caramel on each shortbread cookie. Any left over caramel gets distributed to those cookies that were shorted caramel on the first go 'round.
Let the caramel set. The original instructions indicate these do better if allowed to set at room temp. I'm too impatient. Mine get the freezer treatment!!!!
While the caramel sets melt the milk chocolate chips (follow directions on the package for melting).
Now the original recipe calls for 2 packages of chips and to "place the shortbread with the caramel on it on a fork and dip each one in the melted chocolate. Good luck if you try this but to me it's dumb as dirt.
My shortbread cookies are spread out on the cookie sheet (waxed paper) and "glued" together with the caramel so I just spread the chocolate like frosting a cake. Pour it in the middle of the cookies and spread it around a bit.
To eat'em you have to break them apart where the cookies meet or cut them with a knife
The grand kids are recruited to unwrap the caramels and place the shortbread on the cookie sheet.
REMEMBER to UNWRAP the caramels BEFORE you attempt to MELT them!!!!!
Tastes Just like a Mars/M&M Twix bar.
