Salted Caramel Chocolate Nests

These, I thought, were just about the cutest Easter treats I had run across.  A bit messy to make, but easy to put together, these come together quickly and are that lucious cross between sweet and salty.  The traditional egg nests are usually made of toasted coconut mixed into melted chocolate.  This was something totally different for me.....using those potato sticks you used to eat as a kid....the ones in the tubular tin with the pop-top lid.  Simply mix these with melted caramels and milk, let set, then spread with melted semi-sweet chocolate chips.  Pop in some easter-colored peanut M&Ms, and you'll have a sweet treat to place on a plate, or place in a cello bag with a pretty ribbon for a special treat for a special friend.

SALTED CARAMEL CHOCOLATE NESTS (makes 6-8 nests....I don't know where that comes from....this time {4/17} it made 16 nests)

14 oz vanilla caramels, chopped into 4 squares
1/4 tsp salt
3 Tbsp milk
8 oz (or whatever size the larger can of sticks comes in) potato sticks
8 oz semi-sweet chocolate chips (I think I'll use milk chocolate next time)
Seasoned-colored M&Ms (optional)

Line a baking pan with parchment or waxed paper and lightly spray the paper with cooking spring.  Set aside.

Place the chopped vanilla caramels, salt, and milk in a microwave-safe bowl.  Microwave in 30 second intervals and stir after each internal until the caramels are completely melted and the mixture is smooth (this may take up to 2 1/2 minutes).  Let the mixture cool for 30 seconds.

Carefully stir the potato sticks into the caramel mixture until completely coated.  Rub your hands with oil (or cooking spray) and make uneven circles and place them onto the prepared baking sheet.   Use one or two fingers and press the middles down, creating a nest-like shape.

Refrigerate the nests for 35-40 minutes, or until the caramel has hardened.  While the nests are in the refrigerator, melt the chocolate chips on top of a double boiler.  Dip the bottoms of the nests into the melted chocolate (I "painted" it on with a spatula), and then place the nests (upside down) on the prepared baking sheets.

Refrigerate for 20 minutes or until the chocolate has hardened.  Fill the nests with M&Ms, if desired.