8 oz. cream cheese
2 sticks butter butter
2 c. flour

FILLING:

1 (14 oz.) pkg. Kraft caramels
1/2 c. evaporated milk

TOPPING:

1/2 c. Crisco
1/2 c. butter
2/3 c. sugar
2/3 c. canned milk
1 tsp. vanilla

Make dough into little balls in small muffin pans. Bake at 350 degrees for 15 to 17 minutes.

Next melt caramels and milk in double boiler.

Beat together ingredients until smooth and spread over caramel and top with nuts.