Ingredients and Supplies
- basic shortbread cookie recipe
- 1 pound Peter's caramel
- 1 pound Mercken's cocoa lite candy coating
- 1 teaspoon almond emulsion (optional)
- 1/2 cup sliced almonds (optional)
- dipping tools
- parchment paper
Mix shortbread per recipe directions, adding 1 teaspoon of almond emulsion to recipe if using almonds for your bar. Press dough into a ½-inch thick rectangular shape. Cut dough into ½"x 4" strips. Bake shortbread cookies according to recipe directions. Allow cookies to cool completely. Cut caramel in strips to cover tops of shortbread cookies. Bake for 2 minutes or until caramel “just” melts and sticks to cookies. If adding almonds, place almond on top of caramel while caramel is still warm and slightly melted. Gently press almonds into melted caramel. Melt candy coating in a microwave proof container large enough to dip cookies. Using a dipping tool, dip each caramel cookie into the melted coating. Allow excess coating to drip back into container before placing cookie on parchment paper. Allow coating to set completely before removing cookies.
