Melt chocolate morsels and vegetable shortening over hot (not boiling) water. Stir until melted and mixture is smooth. Remove from heat. Pour 1/2 melted mixture into an 8 inch foil-lined square pan; spread evenly. Refrigerate 15 minutes until firm. Return remaining chocolate to low heat.combine caramels, butter and water over boiling water. Pour into chocolate-lined pan. Spread evenly. Refrigerate about 15 minutes until tacky. Top with remaining chocolate, spreading evenly to cover caramel filling. Refrigerate about 1 hour until firm. Cut into 1x2 inch rectangles. Refrigerate until ready to serve. Makes 2 1/2 dozen.
By Robin from Washington, IA
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