Directions

1. In a large heavy saucepan, melt butter and chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240 degrees F (soft-ball stage). Remove from the heat; stir in vinegar. Let cool to 110 degrees F. Add vanilla; beat vigorously by hand until mixture thickens and loses it gloss, about 8-10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead for 2-3 minutes. Shape into 4-in. x 1-1/2-in. rolls. Place on waxed paper-lined baking sheets; chill for 3-4 hours. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip rolls in chocolate; roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-in. slices.