CHOCOLATE-CARAMEL WANDS WITH OREOS
Source: Kraft Foodservice
Yield: 48 servings

FOR 24 SERVINGS:
6 oz. caramels
1 tsp. water
24 breadsticks (4 inch)
8 oz. BAKER'S Semi-Sweet Baking Chocolate, melted
2 oz. 1/2 cup OREO Pieces-Small Crunch*

FOR 48 SERVINGS:
12 oz. caramels
1 Tbsp. water
48 breadsticks (4 inch)
1 lb. BAKER'S Semi-Sweet Baking Chocolate, melted
4 oz. 1 cup OREO Pieces-Small Crunch*

Place caramels and water in top of double boiler; cook on medium-low heat until caramels are melted, stirring occasionally.

Dip bottom half of each breadstick into caramel; turn to coat. Place on parchment-covered sheet pan; let stand at room temperature until firm.

Meanwhile, place chocolate in top of another double boiler. Cook on medium-low heat until melted, stirring occasionally.

Dip caramel-coated end of each breadstick into melted chocolate; turn to coat. Roll in OREO Pieces to coat. Return to prepared sheet pan; let stand at room temperature until firm.

*Substitute chopped toasted PLANTERS Peanuts for OREO Pieces or use a combination of both.

TIP: Store in airtight container at room temperature for up to 3 days.