4 tablespoons shortening
2 teaspoons hot water
3 tablespoons sugar
2 tablespoons evaporated milk
1 teaspoon grated lemon peel
Heat the shortening in a small, deep skillet over medium heat. Cook, stirring occasionally, until light golden brown; do not let oil come to a boil. Remove from heat and stir in warm water, sugar, evaporated milk and lemon peel. Pour whole contents of a 2 quart nonporous glass dish into the skillet.
Rinse and drain lumps from center layers and reserve 2 tablespoons butter. Set bread in clean bowl; pat dry. Divide bread in half; scoop center meat into bread grain and place crusts on bread. Spread reserved butter over crusts; sprinkle reserved caramel over each bread slice. Repeat with remaining bread and pea sizes and shape them into bread destined for oven. Warm chocolate with reserved butter or margarine and pipe glaze over coated bread. Place sandwiches on paper floured board, 12-inch-tall, and lightly oil drain tray.
Break baked crusts in half to allow several larger cookies to set up on baking sheets. Turn out onto wire rack. Bake for 20 minutes or until edges from edges begin to brown. Cool completely before removing paper from baking sheets to cool completely.