Ingredients
The following ingredients have 4 Servings
- 4 oz pecan halves, toasted, chopped
- 15 caramel squares, unwrapped
- 1 Tbsp heavy cream
- 8 oz milk or dark chocolate
- 1/4 tsp sea salt
Instruction
- In a skillet, toast your pecans by heating them over medium-high heat for 5-7 minutes, stirring often. Let cool slightly.
- Finely chop the pecans.
- Line a baking sheet with parchment paper.
- Make small piles of chopped pecans.
- In a microwave-safe bowl, add the caramels and 1 tablespoon of the heavy cream. Heat on high power. Stir well and continue to microwave in 30-second intervals until the caramels are completely melted. The caramel will firm up as it cools.
- Add about 1-2 tablespoons caramel to the top of each pecan pile. Let sit to harden.
- In a microwave-safe bowl, melt the chocolate at 30-second intervals until smooth. Spoon chocolate on top of each layer of caramel. Sprinkle with sea salt. Refrigerate until set, about 5 minutes.
