Line an 8" square pan with plastic wrap and set aside.

In a microwaveable bowl, combine the caramels, whipping cream and the 1 cup of chocolate chips.

Microwave on high for 1 minute. Stir. Microwave 15 seconds. Stir. Repeat 15 second increments until everything is melted and well combined.

Spread the mixture into the prepared pan.

Refrigerate for 1 hour.

Use the plastic wrap to lift the chocolate caramel out of the pan.

Cut into 40 pieces (8x5)

Roll each piece into a ball and place back into 8x8" pan.

Once all the ball are rolled, cover and refrigerate for 1 hour.

In the same microwaveable bowl, melt the semi-sweet chocolate chips and Crisco shortening in 15 second intervals until smooth.

Stir well.

Dip the caramels in the chocolate, allow excess to drip off.

Place on a wax paper covered baking sheet.

Let stand until set

Refrigerate until firm.