11 oz. pkg. milk chocolate chips
2 tsp. vegetable shortening
14 oz. pkg. caramels
3 tbsp. butter
2 tbsp. water
1 c. walnuts

Melt milk chocolate chips and vegetable shortening in double boiler until smooth. Put 1/2 chocolate mixture in 8 inch greased (lined with foil) pan. Refrigerate for 15 minutes.

Melt caramels, butter and water together; add walnuts. Pour over chocolate base. Refrigerate 30 minutes. Top with remaining chocolate mixture.