Melt the chips in a microwaveable bowl for one minute. Stir mixture. Continue cooking for 10 seconds at a time, stirring each time you check, until the mixture is smooth and melted.

Heat heavy cream just to the boiling point. Add it to the melted chip mixture and mix well.

Place in a small baking dish (about 8" x 8") lined with wax paper or parchment paper. (For easier removal, cut the paper a little longer than bottom and sides of baking dish. Drape the extra paper over the side of the pan so you can just grab the edges and pull the candy right out to slice.) Cool in refrigerator about 45 minutes to 1 hour, or until candy has cooled enough to cut into squares before serving.