35 Caramels (I usually just buy a 14 oz bag of Kraft caramels, which have about 50)
1 box Nabisco Lorna Doone Shortbread Cookies
2-12oz bags Milk Chocolate Morsels (I use ½ semi-sweet morsels)
Step 1: Combine unwrapped caramels with water in a small saucepan over low heat, stirring often, until caramels have melted and the two ingredients are fully combined.
Step 2: Place cookies side-by-side on a parchment or waxed-paper lined cookie sheet.
Step 3: Drop a small dab of the melted caramel onto each cookie. If you have lots left over, go back and drop a second dab of caramel on each. Place tray in refrigerator for about 45 minutes, or until caramel has set up quite firm.
Step 4: Melt chocolate chips in microwavable bowl for 30 seconds at a time, stirring after each interval, until chocolate is melted and smooth. DON’T cook for longer than 30 seconds at a time!
Step 5: Remove about 1/3 of the cookies at a time, leaving the rest in the refrigerator to stay cool. This makes it so much easier to coat with chocolate. If the caramel starts getting soft again, place cookies back in refrigerator for a few minutes.