2 bags milk or semi sweet chocolate chips, melted in a bain-marie or double boiler
3 bags Skor bits or Heath butter brickle bits, emptied into a bowl
Dip caramels, one at a time, into melted chocolate, with either a fork or a spiral
dipping tool. After shaking off excess chocolate, place dipped caramel in bowl of
Skor or Heath Bits, heaping the toffee on and around the dipped caramel. If necessary,
press toffee bits to caramel lightly, in order to get them to stick to the chocolate.
Place on wax paper-lined cookie sheets, 1-2 inches apart and chill in the refrigerator
until chocolate is set.