35 unwrapped Kraft Caramels

2 12oz bags milk-chocolate chips.

1/4 cup water

1 box (40) Lorna Doone shortbread cookies.

Combine the caramels with the water in a small pan and melt over low heat. Place the cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. Meanwhile in a double boiler over low heat, melt the chocolate chips. Remove the cookies from the fridge. Rest each one on a fork and dip into the chocolate. Tap the fork on the side of the bowl to knock off excess chocolate. Place on waxed paper and let them cool at room temp. You can speed up the process you can put the candy in the fridge for 30 minutes.