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Ingredients
- 3/4 c. Golden brown crisco shortening
- 1 1/4 c. Firmly packed brown sugar
- 2 Tbsp. Lowfat milk
- 1 Tbsp. Vanilla
- 1 x Egg
- 1 3/4 c. All-purpose flour
- 1 tsp Salt
- 3/4 tsp Baking soda
- 1 1/2 c. Semi-sweet chocolate chips
- 14 ounce Caramels unwrapped
- 1 Tbsp. Water
Directions
- 1. Heat oven to 350F (180C). Grease a 9 x 13-inch (23 x 33 cm) pan with shortening. Place cooling rack on countertop.
- 2. Combine shortening, brown sugar, lowfat milk and vanilla in large bowl. Beat at medium speed of electric mixer till well blended. Beat egg into creamed mix.
- 3. Combine flour, salt and baking soda. Mix into creamed mix just till blended. Stir in chocolate chips.
- 4. Divide dough into thirds. Pat 2/3 of dough into the bottom of the prepared pan.
- 5. Combine caramels and water in small saucepan. Place on very low heat. Stir constantly till caramels heat. Spread caramel mix over dough in pan to within 1/2 inch (1 cm)
- of edge. Divide remaining dough into measuring teaspoonfuls
- (5 mL) and drop proportionately over the caramel layer.
- 6. Bake at 350F (180C) for 25 to 30 min or possibly till golden. Don't OVERBAKE. Loosen from sides of pan with knife. Cold completely on rack. Cut into bars.
- Makes:about 2 dozen bars
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