Chocolate Caramel Shortbread

Here is a very tasty treat!  The shortbread melts in your mouth and balances out the sweetness of the caramel and chocolate perfectly.  You can add any type of nuts you want to on top, or you could even add some chopped nuts to the caramel mixture too.  I used hazelnuts on some, pecans on some, and almonds on some.   Yum!


Chocolate Caramel Shortbread:

Ingredients:
3/4 cup butter, softened
3/4 powdered sugar
2 tbsp evaporated milk
1 tsp vanilla
2 cups flour
1/4 tsp salt
FILLING:
28 caramels, unwrapped
6 tbsp evaporated milk
2 tbsp butter
1/2 cup powdered sugar
ICING:
1 cup semisweet chocolate chips
3 tbsp evaporated milk
2 tbsp butter
1/2 cup powdered sugar
1/2 tsp vanilla
Nuts of your choice, whole, chopped, or sliced, whatever you prefer!

Directions:
1.  In a large bowl cream butter and powdered sugar until light and fluffy.  Beat in milk and vanilla.  Gradually add flour and salt.  Cover and refrigerate for 1 hour.
2.  On a lightly floured surface, roll the dough to 1/4 inch thickness.  Cut into 1 x 2 inch strips.  Place 1-inch apart on baking sheets.
3.  Bake at 325 degrees for 13-15 minutes or until lightly browned.  Remove to wire racks to cool.
4.  For the filling, combine caramels and milk in a large saucepan.  Cook and stir over medium-low heat until caramels are melted and smooth.  Remove from the heat and stir in the butter and sugar.  Cool for 5 minutes.  Spread 1 tsp over each cookie.
5.  For icing, melt the chocolate chips and milk in the microwave for 1 minute.  Stir until smooth.  Stir in the butter, vanilla, and sugar.  Cool for 5 minutes.  Spread 1 tsp icing on each cookie.  Top each cookie with nuts of your choice.  Let stand until set.