Ingredients
1 package (14 ounces) caramels
2 tablespoons water
6 large firm pears with stems
1 cup chopped cashews, hazelnuts or almonds
1/3 cup semisweet chocolate chips
1-1/2 teaspoons shortening, divided
1/3 cup vanilla or white chips
Preparation
In a heavy saucepan, heat caramels and water over low heat just until caramels are melted. Remove from the heat; cool slightly. Cut a thin slice from the bottom of each pear so it sits flat. Dip pears halfway in caramel; turn to coat and allow excess to drip off. Dip in nuts and place on a greased baking sheet; refrigerate for 30 minutes or until coating is firm. In a heavy saucepan or microwave oven, melt chocolate chips with 1 teaspoon shortening; stir until smooth. In another saucepan, melt vanilla chips with remaining shortening; stir until smooth. Drizzle melted chips over pears and stems. Let stand until set. Yield: 6 servings.
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