Scale

For the Base:

1 cup pecan halves

For the Caramel:

1 cup soft caramel candies

2 tablespoons heavy cream

For the Chocolate:

1 cup chocolate chips (milk or dark)

Optional:

Sea salt for topping

1. Line a baking sheet with parchment paper.

2. Arrange pecan halves in small clusters (3–4 per cluster).

3. In a saucepan or microwave, melt caramel candies with heavy cream until smooth.

4. Spoon caramel over each pecan cluster.

5. Let caramel set slightly.

6. Melt chocolate chips until smooth.

7. Spoon or drizzle chocolate over the caramel.

8. Sprinkle with sea salt if desired.

9. Let candies set completely before serving.

Use high-quality chocolate for best flavor.

Chill in the fridge to speed up setting.

Do not overheat caramel to avoid burning.

Store in an airtight container up to 1 week.

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