Double-Chocolate and Caramel Bars (Cookie Exchange Quantity)

Ingredients

• 0.7 cup cocoa powder 
• 0.8 cup brown sugar packed
• 1.5 cups butter firm
• 48  individually wrapped caramels 
• 1  eggs beaten
• 3 cups flour all-purpose
• 6 oz semi chocolate chips (1 cup)
• 12 oz semi chocolate chips (2 cups)
• 28 oz condensed milk sweetened canned
• 1 teaspoon vegetable oil 
• 1.5 cups walnut pieces chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• aluminum foil
• microwave

Directions

1. Heat oven to 350F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
2. In large bowl, stir together flour, brown sugar, cocoa and egg.
3. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips.
4. Bake 15 minutes.
5. Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly.
6. Pour over crust. Top with reserved crumb mixture.
7. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
8. In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
9. Drizzle over bars. For bars, cut into 12 rows by 6 rows.