Chocolate Dipped caramels with Sea Salt

2 10oz pkgs Milk Chocolate Wafers
1 Tbsp shortening
1 10oz pkg caramels
1/8 tsp sea salt

Melt Milk Chocolate Wafers and shortening in double boiler or microwave.
Unwrap caramels while chocolate is melting.
Line 2 large cookie sheets with small baking cups (ones used for candy).

With a fork, dip caramels into chocolate, letting excess drip off. Place into
baking cups. Refrigerate for 15 minutes or until set.

Store in airtight container in refrigerator.
If you have any extra dipping chocolate you can dip pretzels or add any kind of
nuts to it mix and drop on parachment paper and let set.