Serving Size : 16


Ingredients:

  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups pecan halves
  • 28 caramels, unwrapped
  • 2 tablespoons whipping cream

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.

Chocolate Easter Eggs ~ Bunny Patch Cake ~ Worm Sandwiches ~ Worms in Dirt ~ Turtle Candies
Homemade Taffy ~ Orange Eggnog Float ~ Orange Sherbert Salad ~ Lincoln’s Favorite Cakes
Lucky Shamrock Cake ~ Shamrock Ice Cream Sandwiches ~ Shamrock Parfaits
Fossil Pops ~ Snow Ice Cream ~ Kris Kringle Punch ~ Reindeer Sandwiches
Valentine Fizzies ~ Fruity Oatmeal ~ Food Pyramid

Online Learning Home ~ Social Studies Lessons Plans ~ Online Learning Sitemap

Leave a Reply

Your email address will not be published. Required fields are marked *