1
["Place unwrapped caramels and milk into a medium-sized glass bowl. Melt it in the microwave for a minute at a time, stirring in between, until completely melted, creamy and smooth.", "Meanwhile, line a 13 x 9 baking dish with parchment paper so the paper hangs about 1"" over the sides and line shortbread cookies into the dish. Pour the melted caramel over cookies and smooth gently with a spatula. Sprinkle sea salt over the caramel and set aside to harden in the refrigerator for an hour or so.", "Once caramel has hardened move the bars out of the pan (use the parchment paper handles) onto a cutting board and slice into 3"" x 1/2"" bars with a sharp knife.", "Melt chocolate chips and lard in a medium-sized bowl in the microwave for a minute at a time, stirring in between, until melted. Dip sliced bars into melted chocolate and place on parchment paper to cool and harden.", "Adapated from A Beautiful Mess.", "Notes:", "- There is an hour of active and an hour of inactive prep time required.", "- Yield: 28 bars.", "- Keeps for 5-7 days on the counter, a couple weeks in the fridge, or 6-12 months in the freezer. That is, if you don't eat them all in the next 9 minutes."]
