Ingredients
- 1 package Girl Scout Shortbread/Trefoils
- 8 Girl Scout Caramel deLites/Samoas, coarsely chopped
- 1/3 cup butter, melted
- 1 cup semisweet chocolate chips
- 25 caramels
- 1/4 cup milk
Preparation
[[{"fid":"520976","view_mode":"teaser","fields":{"format":"teaser","field_file_image_alt_text[und][0][value]":"3-scout-recipe-today-150502.jpg","field_file_image_title_text[und][0][value]":"3-scout-recipe-today-150502.jpg","field_caption[und][0][value]":"","field_byline[und][0][value]":"","field_source[und][0][value]":"©2015 Girl Scouts of the USA","field_copyright[und][0][value]":"©2015 Girl Scouts of the USA","f
1.Preheat oven to 350 degrees.
2.Place 12 Shortbreads in a food processor; pulse until crushed. Reserve for topping.
3.Place remaining Shortbread/Trefoils cookies in food processor; pulse until fine crumbs form. Add melted butter; pulse until blended. Press onto bottom of an un-greased 9-inch-square baking pan. Layer with chocolate chips and chopped Caramel deLites/Samoas cookies.
3.In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted.
4.Pour over Caramel deLites/Samoas cookies; sprinkle with reserved crushed Shortbread/Trefoils cookies.
5.Bake 15-18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.
