Melt over hot (not boiling water), chips and shortening. Stir until chips are melted and smooth. Remove from heat. Pour 1/2 of mixture into an 8 inch foil-lined pan, spread evenly. Refrigerate until firm (15 mintues). Return remaining mixture to low heat.
Combine over boiling water, caramels, butter and water. Stir until melted and smooth. Stir in nuts. Pour into the chocolate-lined pan. Spread evenly. Refrigerate until tacky (15 minutes).
Top with remaining melted chocolate mixture. Spread evenly to cover caramel filling. Refrigerate until firm (1 hour).
Originally Submitted
5/4/2009
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