Chocolate Caramel Oranges

• 1/2 cup each yellow, green, orange and red candy coating disks
• 16 to 20 small lemon, rose or mint leaves
• 2-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• 4 wooden pop sticks
• 4 large navel oranges, peeled
• 1 package (11 ounces) Kraft caramel bits
• 2 tablespoons water

1. Place candy coatings in separate microwave-safe bowls. Heat in a microwave until melted; stir until smooth. With a small new paint brush, brush candy coating in a thin layer on the underside of each leaf. Refrigerate until set, about 10 minutes.
2. Apply a second layer of candy coating to leaves; refrigerate for at least 15 minutes or overnight. Gently peel leaves from coating.
3. Line a
4. with waxed paper and grease the paper; set aside. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip ends of wooden pop sticks into chocolate and insert into oranges. Let stand until chocolate is set.
5. Melt caramels and water in a microwave; stir until smooth. Dip oranges into caramel; turn to coat. Place on prepared pan and let stand until set.
6. Remelt chocolate if necessary. Dip oranges into chocolate; allow excess to drip off. Attach leaves as desired. Return to pan; refrigerate until serving. Cut with a serrated knife.

each yellow, lemon, chocolate chips, shortening, wooden pop, oranges, caramel bits, water

Taken from www.tasteofhome.com/recipes/chocolate-caramel-oranges/ (may not work)