Ingredients
2 teaspoons butter2 pounds milk chocolate candy coating, coarsely chopped, divided1 cup salted cashew halves28 caramels2 tablespoons heavy whipping cream
Preparation
Line baking sheets with waxed paper and grease paper with butter; set aside.
In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.
