6 large red or green pears
1 1b. wrapped caramels*
8 oz. chocolate or vanilla flavored almond bark*
desired toppings (candy sprinkles, chopped nuts, crushed candy bars,
Unwrap the caramels (or use Homemade Caramel recipe below) and melt in a double boiler over low heat. Holding the small end of the pear, gently dip the large end into the melted caramel, leaving approximately 1 1/2″ of the top exposed. Let cool on waxed paper. Melt the chocolate in a double boiler over low heat.
Next, dip cooled pear into the chocolate up to approximately 1″ below where the caramel ended. (The pear should look layered from the top, with pear, caramel, and chocolate.) Let chocolate set for about one minute and then while still soft, dip pear in chosen topping to coat 1/2 of the chocolate layer. Cool on waxed paper.
A small amount of melted chocolate can be lightly drizzled over the pear to create a lacy look if desired. Using ribbon, tie a small bow around each pear stem and place on a doily, plate, or fancy cupcake liner to serve.
Cut in wedges to serve.
*Note: You may need to adjust the amount of caramel and chocolate depending on size of pears and amount you use on each.
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 1/2 cups butter
1 1/2 cups light corn syrup
1 can (14 oz.) sweetened condensed milk
Combine ingredients in a heavy saucepan. Stirring constantly, bring to a boil. Cook until mixture reaches 238 degrees or forms a firm ball when added to cold water. Use for the caramel in the recipe for Double-Dipped Pears or make wrapped caramels by pouring into a greased 9″x13″ pan and cooling overnight. Cut and wrap in waxed paper if desired.