You're gonna have a problem after those carmelitas are gone.
I'm here to help....whip this up in a jif in the micro.
Rich and creamy, w/ deep, caramelized taste. Stores/friged two weeks.
WHITE CHOCOLATE CARAMEL FUDGE
METHOD Micro 3 cups wh/choc/chips, 14 oz dulce de leche (store-bought or homemade), 4 Tb butter in 30-sec increments, stirring to prevent scorching. Cook/stir/melt; fudge is smooth. Stir in tsp vanilla, one quarter tsp salt. (Can add cup coarse-chp toasted nuts). Scrape into foiled/sprayed 8x8" pan; smooth evenly. Chill/set 2 hours. Cut inch squares.
SERVE at room temp.
Liz, my my! But we are carameled out, because unbeknownst to you, I made salted caramel ice cream (yes, of course I added chocolate in stratiatella form) the day before! So mom had found in the dreaded LA Slimes a recipe for the best brownies in the world and I will need to see if they come close to my recipe which I think are the best. So we are going triple chocolate after this. Will post the recipe if it is good. The only things these Timeses do right is food and maybe sports.