Ingredients
2 c. chocolate chips
2 Tbsp. Crisco
30 pieces caramel candy
3 Tbsp. margarine
2 Tbsp. water
1 c. chopped nuts
1/2 tsp. vanilla
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Long twisted spoon for stirring and layering cocktails
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Long twisted spoon for stirring and layering cocktails
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
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Melt chocolate chips and Crisco over boiling water. Stir until chips melt. Pour 1/2 of chocolate into an 8-inch square foil lined pan. Refrigerate until firm, about 15 minutes. Combine caramels, margarine, water and vanilla; heat over boiling water, stirring until caramels melt. Stir in nuts. Pour into chocolate lined pan; spread evenly. Refrigerate for about 20 minutes. Reheat remaining chocolate; spread evenly over caramel. Return to refrigerator and chill for about 1 hour. Cut into 1-inch squares.