Chocolate-Caramel Nut Candies

Pretty enough for an exclusive candy shop, these heavenly confections make a delicious presentation on a cookie plate or in a gift box. MORE+ LESS-

oz milk chocolate chips

oz chocolate-flavored candy coating, cut into pieces

caramels, unwrapped

teaspoons milk

dried papaya or pineapple pieces or apricots

pecan halves

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1

Using pencil, draw twenty-four 1 1/2-inch circles on waxed paper-lined cookie sheets, 2 inches apart. In medium microwavable bowl, mix chocolate chips and candy coating. Microwave uncovered on Medium 3 to 4 minutes, stirring once halfway through. Stir until smooth. Spoon and spread 1 tablespoon chocolate mixture onto each circle. Refrigerate about 10 minutes or until chocolate is set. Place 12-inch piece of waxed paper on work surface. Dip fruit pieces and pecan halves into chocolate; place on waxed paper.
2

In small microwavable bowl, microwave caramels and milk uncovered on Medium 2 1/2 to 3 minutes, stirring once every minute, until melted. Stir until smooth. Spoon about 1/2 teaspoon caramel mixture onto each chocolate circle, leaving 1/2 inch chocolate showing around edge. Decorate each with dried fruit or nut; press down lightly. Refrigerate just until set.
3

Gently remove candies from waxed paper. Store in single layer in airtight container.

Milk chocolate can be replaced with white, semisweet, bittersweet or dark chocolate.
For range-top preparation, in heavy 2-quart saucepan, melt chocolate chips and candy coating over low heat, stirring constantly, until smooth. In 1-quart saucepan, melt caramels and milk over low heat, stirring constantly, until smooth.