Serving Size : 16
- 12 ounces semisweet chocolate chips
- 1 1/2 cups pecan halves
- 28 caramels, unwrapped
- 2 tablespoons whipping cream
Microwave half the chips in a glass bowl at HIGH for 1 1/2 minutes, stirring
after 1 minute.
Stir until smooth; cool until slightly thickened.
by tablespoonfuls onto a wax paper-lined baking sheet, shaping into 16 (1 1/2
Reserve remaining chocolate.
Arrange 4 pecans over each circle;
chill until firm.
Place caramels and cream in a glass bowl; microwave at HIGH 2 minutes or
until caramels melts, stir after 1 minute.
Let stand 4 minutes or until slightly
Spoon caramel mixture evenly over pecans.
chocolate at HIGH 1 minute, stirring after 30 seconds; quickly spread over
Refrigerate until firm.
YIELD: 16 candies.
NOTE: You don’t need to use cream to melt with the caramels – milk or even
water works just as well.