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1
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.
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2
In the meantime, in a double boiler over low heat, melt the chocolate chips.
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3
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.
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4
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.
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5
If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
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6
- - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
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7
The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
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8
Follow the rest of the directions exactly.
