INGREDIENTS

INSTRUCTIONS

1) Combine the caramels with the water in a small pan and melt over low
heat. 2) Place the shortbread cookies side by side on an ungreased cookie
sheet. 3) Spoon a dab of caramel onto each cookie. Then place all the
cookies in the 'fridge until the caramel firms up. 4) In the meantime, in a
double boiler over low heat, melt the chocolate chips. You may also use the
microwave for melting the cholocate. 5) Remove cookies from refrigerator.
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 wax paper and let them cool at room temp. This could take
several hours, but bars will set best this way. If you must hurry, place
back in 'fridge for 30 min.
Makes 40 bars.
Variation: Peanut Butter Twix Bars--Substitute 1 cup peanut butter mixed
with 1/2 cup powdered sugar for caramel. Follow rest of directions exactly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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