Caramel Truffles

Aren't they pretty?

The whole family (minus me who can't eat chocolate) waits every Christmas season with anticipation until Abby completes her truffles.

Mmm....

It won't be long before they all disappear!

Caramel Truffles

26 caramels

1 cup milk chocolate chips

1/4 cup heavy whipping cream

1 -1/3 cups semisweet chocolate chips

1 T. shortening

Line an 8-in. square pan with plastic wrap and set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm.

Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm.

In a microwave-safe bowl, melt semisweet chips and shortening; stir until smooth. Dip caramels in chocolate and place on waxed paper-lined baking sheets. Refrigerate until firm. Yield: 2-1/2 dozen.

*Abby's tip: Leave the caramel balls in the refrigerator overnight to make them easier to coat the next day.