Chocolate, Chocolate & More
Ingredients
2 cups of pecan halves
11 ounces of caramel squares (1 package)
2 tablespoons heavy cream
10 ounces of chocolate
Instructions
Preheat oven to 300F degrees.
Place pecans on a baking sheet and roast for 10-15 minutes until they are lightly roasted.
Sprinkle pecans generously with salt.
Spray mini muffin tins with cooking spray.
Place 3-4 pecan halves in the bottom of each muffin tin.
In a saucepan melt the caramels with the cream. Stir constantly to avoid burning.
Pour caramel over the pecans and cool.
Melt the chocolate and top each candy. Add sea salt for extra flavor.
Cool completely before removing from muffins tins.
Notes I wrapped mine individually in wax paper after they cooled to avoid sticking together.