Sweet Treat Wins the Holiday Recipe Contest!

The contest recipe results are in!  Shortbread Cookie Bark you have stolen our hearts.  Thank you to reader Gale Hetherington for submitted this beautiful holiday treat!
“I love making Shortbread Cookie Bark for the holidays!” said Gale.  “Not only is it a sweet addition to the dessert table, but I also put a few pieces in cellophane bags tied with festive bows for our guests to take home something to enjoy the next day.  Adults appreciate goodie bags just like kids do – especially if it’s a sweet treat!”
Gale and her sister also have a food blog called BigBandBites.com, where you can find this recipe along with many others!
Make sure to keep an eye out for our next reader contest, Favorite Wedding Picture.  To participate, please email your photo submissions to contest@santaclaritamagazine.com.  The winners will be published in the November issue of The Magazine of Santa Clarita
Gale Hetherington’s Shortbread Cookie Bark

Ingredients
2 cups semi-sweet chocolate chips
1 14 oz. bag caramels
2 T water
2 cups chopped store  bought shortbread cookies
1 cup chopped pretzel sticks

Melt the chocolate in a microwave, stirring in 30-second intervals until smooth.  Pour onto a parchment-lined baking sheet.  Spread chocolate to a 1/8-inch layer.  Place in refrigerator and allow to harden.  In the meantime, cook caramels and water in a saucepan over medium-low heat until completely melted, stirring constantly.  Spread over bark.  Sprinkle cookie chunks and pretzels over bark, pressing into place.  Refrigerate until bark is completely hardened.  Cut into triangles and enjoy!