cup chocolate spread (I use Hershey's, you can also use Nutella)
12
oz chocolate candy coating
7
oz caramels
2-3
tbsp milk or cream
Directions
1.
In a microwave safe bowl melt 6 oz of the chocolate candy coating and stir until smooth. Spread evenly into a parchment lined loaf pan. Refrigerate until set (about 5 minutes).
2.
Step 2
3.
In a separate bowl mix together the fluff and chocolate spread. Microwave for about 30 seconds, stir, and pour evenly over the chocolate in the loaf pan.
4.
Step 3
5.
In a microwave safe bowl melt the caramels with the milk. Stir until smooth and pour over nougat layer. In a separate bowl mix together the fluff and chocolate spread. Refrigerate about 20 minutes or until firm enough to cut.
6.
Step 4
7.
Remove the candy from the pan and peel off the paper. Cut into 8 bars for full size candy bars or 16 for fun size bars.
8.
Melt remaining candy coating in a bowl and dip the tops and sides of the candy bars until completely coated. Let the chocolate set and store in a sealed container.
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By
Maribeth
