2/3 c Crisco shortening
1 1/2 c Firmly packed brown sugar
2 tb Water; divided
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Unsweetened baking cocoa
1/2 ts Salt
1/4 ts Baking soda
14 oz Caramels; unwrapped
1 c Semi-sweet chocolate chips
1. Preheat oven to 350F (180C). Grease a 13 x 9-inch (33
x 23 cm) pan with shortening.
2. Combine shortening, brown sugar, one tablespoon water
and vanilla in large bowl. Beat at medium speed of electric
mixer until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, salt and baking soda. Mix into
creamed mixture at low speed until just blended.
4. Place caramels and remaining 1 tbsp (15 mL) water in
microwave-safe bowl. Microwave at 100% (HIGH power) for 2
minutes. Stir. Microwave an additional minute if caramels
are not melted. Or place in small saucepan over low heat.
Stir often until melted.
5. Spread half of chocolate mixture in greased pan.
Distribute melted caramel evenly over chocolate mixture.
Sprinkle chocolate chips over caramel. Spread remaining
chocolate mixture over caramel and chocolate chips.
6. Bake at 350F (180C) for 25 to 30 minutes, or until
centre is set. Cool in pan on cooling rack. Cut into bars.
Makes: 3 dozen bars
