Chocolate Caramels

Line 9-inch square pan with parchment, with ends of parchment extending over sides.

Microwave caramels and cream in large microwaveable bowl on HIGH 2 min., stirring after each minute. Add chocolate; stir until chocolate is completely melted and mixture is well blended. Pour into prepared pan.

Refrigerate 1 hour or until firm. Use parchment handles to remove fudge from pan before cutting into 32 pieces.