Walnut Caramel Treats

Twelve Days of Candy-Making — Day 3

Create memories your families and friends will savor for years to come

Walnut Caramel Treats

(Cyndi Schulzetenberge)

2 tsp. plus 1/3 cup butter, divided

2 (11.5 oz.) pkgs. milk chocolate chips, divided

4 tbsp. shortening, divided

2 (14 oz.) pkgs. caramels

¼ cup water

3 cups walnuts, chopped

Line an ungreased 9-inch square pan with foil and grease the foil with 2 tsp. butter; set aside. In a microwave or heavy saucepan, melt one package of chocolate chips with two tbsp. shortening and stir until smooth. Pour into prepared pan. Refrigerate for 20 minutes.

In a heavy saucepan over medium-low heat, combine the caramels, water and remaining butter. Cook and stir until caramels are melted and the mixture is smooth. Stir in the walnuts. Pour over the chocolate layer. Refrigerate for 45 minutes.

Melt the remaining chocolate chips and shortening in the microwave or in a heavy saucepan and spread over the caramel layer. Cover and refrigerate for at least two hours or until firm. Using the foil, lift the candy out of the pan. Discard the foil and cut the candy into squares. Store in the refrigerator.

Yield: approximately 4 lbs.

“This is my husband Mike’s favorite candy,” says Cyndi. “I got the recipe from one of the Country Woman Christmas books. It’s important to use butter and shortening where called for in this recipe — no substitutions. And, the treats have to stay cold — otherwise the caramel becomes too soft and it loses its shape.”