Ingredients

The following ingredients have 4 Servings
  • 16 ounces Peter's Caramel Loaf (softened )
  • 12 ounces white chocolate morsels (melted)
  • 10 ounces pecan halves (toasted)

Instruction

  • In a large skillet, over medium heat, toast the pecan halves. Stir occasionally for 3-4 minutes. Nuts will become fragrant, and deepen in color. Once done, remove from heat and cool for 2-3 minutes.
  • On a parchment-lined large baking sheet, make small piles of pecans. I was able to make 24 small piles. These will the nuts base for the caramel.
  • Add caramel to a microwave-safe bowl. Microwave at 50% power for one minute. Stir the caramel, and return to the microwave. Microwave for an additional 30 seconds, and stir. The caramel should be easy to stir, and drizzle.
  • Cool caramel for one minute before adding a tablespoon-sized dollop to each pecan pile.
  • Once all the caramel has been added, place the baking sheet into the refrigerator and chill for 15 minutes.
  • In a microwave-safe dish, add the white chocolate morsels. In 30-second intervals, microwave the chocolate stirring in-between each interval. Mine needed 3 (30-second) intervals. The chocolate should be creamy and easy to stir.
  • Remove candy from the refrigerator. Add a little over a tablespoon of chocolate to the top of each caramel and nut pile.
  • Place baking sheet back into the refrigerator and allow chocolate to harden. Once firm, transfer candy to an airtight storage container with a layer of parchment paper in-between each level of candies.