Recipe

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• 1/2 cup each yellow, green, orange and red candy coating disks
• 16 to 20 small lemon , rose or mint leaves
• 2-1/2 cups dark chocolate chips
• 2 tbsp shortening
• 4 popsicle sticks
• 4 large navel oranges, peeled
• 1 package (11 oz) kraft caramel bits
• 2 tbsp water

• 1 Place candy coatings in separate microwave-safe bowls. Heat in a microwave until melted; stir until smooth. With a small new paint brush, brush candy coating in a thin layer on the underside of each leaf. Refrigerate until set, about 10 minutes.
• 2 Apply a second layer of candy coating to leaves; refrigerate for at least 15 minutes or overnight. Gently peel leaves from coating.
• 3 Line a baking sheet with waxed paper and grease the paper; set aside. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip ends of Popsicle sticks into chocolate and insert into oranges. Let stand until chocolate is set.
• 4 Melt caramels and water in a microwave; stir until smooth. Dip oranges into caramel; turn to coat. Place on prepared pan and let stand until set.
• 5 Remelt chocolate if necessary. Dip oranges into chocolate; allow excess to drip off. Attach leaves as desired. Return to pan; refrigerate until serving. Cut with a serrated knife. Yield: 4 servings.