Place chocolate chips, evaporated milk and caramel sauce in medium saucepan.

Heat over medium heat, stirring constantly until chocolate is completely melted. Cool and refrigerate until firm, several hours or overnight.

Fill cookie press with chocolate filling and with round tip squeeze a small amount of filling onto bottom half of cookie (smooth side up).

Top with other half (ridge side up if using spritz cookies).

If desired chill before serving. Sprinkle with confectioners' sugar.