Serving Size / Yield
- 16 oz. chocolate candy coating
- 8 oz. marshmallow fluff
- 4 oz. caramel squares
Melt half of the candy coating with the marshmallow fluff. Refrigerate the mixture while melting the caramel squares. Once the caramel is liquidy, pour it over the chocolate and freeze for an hour. Remove the chocolate and cut it into bars. Melt the remaining chocolate and dip the bars in. freeze the chocolate again for an hour.