30 unwrapped Kraft caramels -- room temp
1 bag milk chocolate chips (12-ounce bag)
3/4 cup Rice Krispies=AE
1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick. 2. Melt the chocolate chips in a microwave-safe bowl in a
microwave set on half power for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. 3. Add the Rice
Krispies and stir just until blended. 4. Dip each caramel into the
chocolate to coat completely and then place on waxed paper. Cool until
firm at room temperature, 1 to 2 hours.
No comments:
Post a Comment