Sunday, July 9, 2017
Triple Treats 2 cups milk chocolate chips 2 tablespoons shortening 30 vanilla caramels, unwrapped 3 tablespoons butter 2 tablespoons water 1 cup chopped peanuts In a double boiler, melt chocolate and shortening. Stir until smooth. Remove from heat. Pour 1/2 into a foil lined 8 inch square pan. Refrigerate until firm. Combine caramels, water and butter. Place mixture on low heat until smooth. Stir in nuts. Pour into chocolate lined pan. Spread evenly and top with remaining melted chocolate. Refrigerate until firm, about 1 hour. Cut into bite sized pieces.