- 4 cups pecan pieces
- 14 oz caramels
- 10 oz. chocolate chips
- coarse salt for sprinkling
1.Preheat oven to 250°F. Lightly salt pecans and toast on baking sheet for about 25-30 minutes.
2.While pecans are toasting, melt caramels according to package directions. I melted them in the microwave and it was just fine and dandy.
3.Mix toasted pecans into melted caramels. Slightly cool, so you can handle. Drop tablespoon size rounds onto buttered or lined baking sheet. If mixture begins to harden, reheat for a few seconds at a time in the microwave. Let cool.
4.Melt chocolate chips according to package directions. Again, the microwave worked like a charm. Top each caramel/pecan drop with about 1 tablespoon of chocolate, and sprinkle with a little bit of salt. Let cool.
5.Store in airtight container.6.Makes about 4 dozen.