1 (14 ounce) package caramels (unwrapped)
3/4 cup evaporated milk, divided
1/2 cup butter
1/2 cup shortening
2/3 cup granulated sugar
1 teaspoon vanilla extract
Ground nuts

Melt caramels with 1/2 cup evaporated milk in microwave or double boiler. Spoon into baked tassie shells, filling about 2/3 full.

In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes.

In another bowl, blend sugar, remaining 1/4 cup evaporated milk and vanilla extract. Set aside for 20 minutes.

Combine the two bowls into a large bowl. Using a mixer, whip on high until creamy. Spoon this frosting on top of caramel layer, then sprinkle with ground nuts.

Makes 4 dozen tassies.

Dough
6 ounces cream cheese, softened
1 cup butter, softened
2 cups all-purpose flour
1/2 teaspoon salt (optional)

Mix well. Shape into 48 small balls. Place in tassie pans (miniature cupcake/muffin pans). Press up sides gently. Bake at 350 degrees F until done. Cool and fill.

Makes 4 dozen.