Chocolate Nut Caramels
From the kitchen of Geri Anderson
Ingredients
1 package (6 ounce) semi-sweet chocolate chips
2 tablespoons Crisco
30 vanilla caramels
3 tablespoons butter
1 1/2 tablespoons water
1/2 to 1 cup chopped pecans (optional)
Directions
Melt chocolate chips and Crisco in microwave for about 2 minutes.
Pour half of it into an 8" buttered pan. Spread evenly.
Freeze for 10-15 minutes.
Combine caramels, butter, and water.
Microwave till melted, about 3 minutes. Stir in nuts.
Pour over hardened chocolate.
Freeze for another 10 minutes, then top with remaining chocolate.
Chill and cut into squares.
