Ingredients
Chef notes
These caramel bars, made by Olivia Marie Carducci and Stepanie Salmento, are made with Shortbread/Trefoils and Caramel deLites/Samoas.
Preparation
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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.
