Cranberry Bogs (Candy) - cooking recipe

Ingredients

12 ounces salted cashew pieces
4 ounces craisins
16 ounces caramels, unwrapped
4 tablespoons cream
10 ounces dark chocolate
8 ounces milk chocolate

Preparation

Melt the caramels w/ the cream in the microwave, mix till all lumps are out.
Lightly grease 2 large cookie sheets and arrange the cashew pieces in small mounds.
Use a small scoop and place a round of caramel over each mound of nuts.
Push 4-5 craisins into the top of each mound of caramel.
Place in the fridge and allow to firm up.
Melt the two chocolates together and stir till smooth and no lumps.
Dip the firmed up nut/caramel mound into the chocolate and coat both sides.
Place on an ungreased cookie sheet and refridgerate till chocolate is hard.
Remove from cookie sheet and place in airtight container in cool place for upto around a month.
Time includes chill time.