Chocolate-Caramel-Almond Clusters

From Cooking with Paula Deen, Nov/Dec 2011

  1. 2 (11-ounce) packages caramel bits
  2. 1/4 cup heavy whipping cream
  3. 2 (6-ounce) packages slivered almonds, toasted
  4. 6 (4-ounce) bars milk chocolate, chopped
  1. In a small saucepan, combine caramel bits and cream; cook over medium-low heat, stirring often, until melted and smooth.
  2. Spread almonds over a large dinner plate. Drop caramel by tablespoonfuls onto almonds; transfer to parchment paper. Let stand until caramel is firm.
  3. In a medium microwave-safe bowl, microwave chocolate on HIGH, in 30-second intervals, stirring between each, until melted and smooth (about 1 1/2 minutes total). Using 2 forks, dip each cluster in chocolate, letting excess drip off, and place on parchment paper. Let stand until set.
Makes 2 dozen (approximately)