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    ANJELICA HUSTON'S CARAMEL SHORTBREAD


    Source of Recipe


    Sandra Lee Cook Book

    List of Ingredients




    1 box (5.3 oz.) pure butter shortbread triangles (Walkers)
    20 soft caramels, unwrapped
    1 tbsp. whole milk
    1/2 cup chopped walnuts, toasted
    1 cup semi-sweet chocolate chips

    Recipe



    Line cookie sheet with parchment paper. Place triangles on cookie sheet, spacing evenly apart. Combine caramels and milk in small microwaveable bowl. Melt in microwave 30 seconds at a time until smooth. Drizzle melted caramel over shortbread. Cool caramel slightly, then sprinkle with walnuts. Melt chocolate chips until smooth. Dip shortbread into melted chocolate pointed side down, covering half of each shortbread so that a bit of caramel and walnuts show. Set shortbread aside on prepared cookie sheet until chocolate is firm. Store in airtight container at room temperature.

 

 

 

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