2 bags Kraft Caramels, unwrapped (100 pieces)
2 bags milk or semi sweet chocolate chips,
melted in a bain-marie or double boiler
3 bags Skor bits or Heath butter brickle bits, emptied into a bowl
Dip caramels, one at a time, into melted chocolate, with either a fork
or a spiral dipping tool. After shaking off excess chocolate, place
dipped caramel in bowl of Skor or Heath Bits, heaping the toffee on and
around the dipped caramel. If necessary, press toffee bits to caramel
lightly, in order to get them to stick to the chocolate.
Place on wax paper-lined cookie sheets, 1-2 inches apart and chill in
the refrigerator until chocolate is set.
Makes 100 candies.
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