Better looking snackers 
This time I started backwards for nicer and easier chocolate application. First a little bottom of chocolate which I then took out so I could pour the hot caramel and fudge. Once the interior was cool (nice to have a big outdoors fridge) I took them out laid in the chocolate bottom. Then I placed a dollop of liquid chocolate on top of that and pressed the snackers into that. Finally I covered the top with chocolate and these are covered by chocolate all around so nothing will run out over time. The nougat and caramel are pliable at room temperature meaning they will slowly run if not covered with a hard shell.
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