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  Vanilla and chocolate caramels 14 Ounce (1 Bag)
  Heavy cream 1⁄4 Cup (4 tbs)
  Canned walnuts 8 Ounce (1 Can)
  Semi-sweet chocolate square 6

1. Unwrap caramels and combine with cream in the top of a medium-size, double boiler. Heat them over simmering water about 15 minutes; stir until creamy-smooth. Break walnuts coarsely and stir in.
2. Drop by teaspoonfuls, 1 inch apart, on buttered cookie sheets. Let stand an hour, or until firm.
3. While caramel mixture cools, wash top of double boiler; then heat chocolate over hot water until partly melted; remove from heat; stir till completely melted.
4. Drop 1/4 teaspoonfui of melted chocolate onto top of each caramel; spread lightly. Let stand until firm.

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