Prep: 25 mins | Bake: 15 mins + cooling | Makes: 2 dozen

Ingredients:

1 pkg. (9 oz.) Girl Scout Shortbread/ Trefoils, divided

1/3 cup butter, melted

1 cup (6 oz.) semisweet chocolate chips

8 Girl Scout Caramel deLites / Samoas cookies, coarsely chopped

25 caramels

1/4 cup evaporated milk

Instructions:

  1. Preheat oven to 350°F. Place 12 Shortbread / Trefoils cookies in a food processor; pulse until crushed. Reserve for topping.
  2. Place remaining Shortbread / Trefoils cookies in food processor; pulse until fine crumbs form. Add melted butter; pulse until blended. Press onto bottom of an un-greased 9″ square baking pan. Layer with the chocolate chips and chopped Caramel deLites / Samoas cookies.
  3. In a large saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until caramels are melted. Pour mixture over Caramel deLites  / Samoas cookies. Sprinkle with reserved crushed Shortbread / Trefoils cookies. Bake 15-18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars.