Yields 2-3 dozen
Ingredients
2-3 packages (15 oz. total) shortbread cookies (Walker’s)
1 (12 oz.) bag semi-sweet chocolate chips (or your preference)
1 (15 oz.) bag caramel melts
2 tablespoons heavy cream
2 tablespoons vegetable oil
1/4 teaspoon sea salt, optional
Directions
Line 1-2 baking dishes with parchment paper. (Size of baking dish doesn’t matter.)
Lightly spray parchment paper with non-stick spray and line your baking dish with shortbread cookies.
Place caramel candies and heavy cream in a large, microwave-safe bowl and microwave at 30-second intervals, stirring in between, until caramels are completely melted.
In an even layer, pour caramel over the shortbread cookies. If using, sprinkle sea salt over the top.
Let cool and harden completely.
Place another piece of parchment paper over a hard surface and spray it lightly with non-stick spray.
Turn cookies out onto paper and cut into individual candy bars, and set up a drying rack over a piece of parchment paper or foil.
Place chocolate chips and oil in a microwave safe bowl and, again, microwave at 30-second intervals, stirring in between, until completely melted.
Dip cookies completely in chocolate and lightly shake off excess. Transfer to drying rack to set. Continue with remaining cookies. To speed up process, place chocolate bars in the refrigerator.