1 (14 oz.) bag caramels
1/2 c. cream
1 oz. kirsch
Banana slices
Marshmallows
Nuts, chopped (pecans)

Melt caramels with cream over low heat or in top of double boiler. Stir occasionally until sauce is smooth. Stir in kirsch. Spear fruit on marshmallows; dip in caramel cream. Roll in chopped nuts.