Caramel and Amaretto Delight
1 bag Heath baking bits (at least 9 oz)
1/3 cup amaretto liqueur
1/2 cup sour cream
1 cup whipping cream
Reserve about 1/3 cup Heath baking bits. In a buttered 7 x 11 baking pan, spread remaining bits. In a saucepan, melt caramels along with the amaretto and allow to cool to room temperature. Stir in sour cream and whipping cream. Whip until thick and pour in to baking pan. Cover and freeze. When serving, top with reserved bits.