Ingredients
2 cups pecan halves
20 soft caramel candies (unwrapped)
2 tablespoons heavy cream or milk
1 1/2 cups semi-sweet or milk chocolate chips
1 teaspoon coconut oil or butter (optional, for smooth chocolate)
Sea salt (optional, for topping)
Directions
Line a baking sheet with parchment paper.
Arrange pecan halves in small clusters (3–4 pecans each) on the baking sheet.
In a small saucepan or microwave-safe bowl, melt the caramels with heavy cream, stirring until smooth.
Spoon a small amount of melted caramel over each pecan cluster.
Let caramel set for about 5–10 minutes.
Melt chocolate chips with coconut oil or butter until smooth.
Spoon melted chocolate over the caramel layer, covering it completely.
Sprinkle lightly with sea salt if desired.
Refrigerate for 20–30 minutes until fully set.
Serve or store in an airtight container.
Notes
Toast pecans lightly for deeper flavor.
Dark chocolate works beautifully for a less sweet version.
Store at room temperature for 3–4 days or refrigerate for up to 2 weeks.
Perfect for gift boxes and holiday trays.
Can be frozen for up to 2 months.
Nutrition (Per Cluster, Approximate)
Calories: 120
Protein: 1g
Carbohydrates: 13g
Fat: 7g
Fiber: 1g
Sugar: 11g
Sodium: 40mg
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