Bake the crust for 20 minutes to a light golden brown.
Cool the cookie base in the refrigerator for at least 20 minutes or until it is firm. (Do not place a warm or hot Pyrex dish in the freezer).
Step 5
In a microwave-safe bowl, melt the caramel bits and milk in the microwave in 30-second intervals, stirring in between, until it is smooth and creamy.
Immediately spread the caramel mixture into an even layer over the crust. Be careful not to tear the crust.
Step 6
Cool the caramel in the refrigerator for at least 20 minutes or in the freezer for 10 minutes, or until it is firm.
Step 7
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