Caramel Chex Cookies

from Carol

40 caramels

3 Tbsp water

5 c Corn Chex

2 tsp vegetable shortening

1 Hershey chocolate bar

Melt caramels with water in large covered saucepan over low heat. Stir occasionally. When smooth, remove from heat. Stir in Chex until evenly coated. Spoon cookies onto wax paper.

In small sauce pan melt shortening over low heat. Add chocolate bar (watch closely). Drizzle chocolate over top of cookies. Let cool until set. Makes 30.