Ingredients

The following ingredients have 4 Servings
  • 48 pecan halves (get a little extra in case some break)
  • 28 individually wrapped caramels
  • 1 tablespoon heavy cream
  • 1 1/4 cups semi-sweet chocolate chips (I use Ghirardelli chips)
  • 1 teaspoon coconut oil (optional)

Instruction

  • Cover a large cookie sheet with parchment paper.
  • Arrange pecans in twelve X’s making four legs sticking out.
  • Unwrap caramels and place in a microwavable bowl. Don’t use too small of a bowl. You will need to be able to easily stir it. Add cream and microwave on 50% power for 30 seconds If not melted heat for 15-second intervals at 50% power. Stir between each interval. Stir and place one heaping tablespoon in the center of each set of pecans. Allow the caramel to cool at room temperature for at least 15-20 minutes.
  • Melt chocolate chips and coconut oil in the microwave for 1 minute at 50% power. Stir until the bowl no longer feels warm. Continue heating at 15-30 second 50% power intervals until fully melted. Stirring every interval until the bowl no longer feels warm.
  • Spoon chocolate over the caramel; spreading and swirling with the back of the spoon. Allow the candies to set at room temperature for several hours.