Serving Size : 16

Ingredients:

Instructions:

Microwave half the chips in a glass bowl at HIGH for 1 1/2 minutes, stirring
after 1 minute.

Stir until smooth; cool until slightly thickened.

Drop chocolate
by tablespoonfuls onto a wax paper-lined baking sheet, shaping into 16 (1 1/2
inch) circles.

Reserve remaining chocolate.

Arrange 4 pecans over each circle;
chill until firm.

Place caramels and cream in a glass bowl; microwave at HIGH 2 minutes or
until caramels melts, stir after 1 minute.

Let stand 4 minutes or until slightly
thickened.

Spoon caramel mixture evenly over pecans.

Microwave remaining
chocolate at HIGH 1 minute, stirring after 30 seconds; quickly spread over
caramel mixture.

Refrigerate until firm.

YIELD: 16 candies.

NOTE: You don’t need to use cream to melt with the caramels – milk or even
water works just as well.

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