Makes: 16 servings
1 box (5.3 ounces) pure butter shortbread triangles
20 individually wrapped caramels
1 tablespoon whole milk
1⁄2 cup chopped walnuts, toasted
1 cup semisweet chocolate chips
Line cookie sheet with parchment paper. Place shortbread triangles on cookie sheet, spacing evenly apart.
In a small microwave-safe bowl, combine caramels and milk. Microwave on medium in 30-second increments, stirring after each, until smooth, about 1 1⁄2 minutes. Drizzle caramel over shortbread. Cool slightly; gently press walnuts into caramel.
In a small microwave-safe bowl, microwave chocolate chips on medium in 30-second increments, stirring after each, until melted and smooth, about 2 1⁄2 minutes. Dip “nose” of cookie into chocolate, covering half of each. Return shortbread to sheet until chocolate is firm.