nstructions
Toast the Pecans
Preheat oven to 350°F (175°C).
Spread pecan halves on a baking sheet and toast for 6–8 minutes, until fragrant.
Let cool completely.
Arrange Clusters
Line a baking sheet with parchment paper.
Place 3–4 pecan halves together in small clusters.
Make the Caramel Layer
In a microwave-safe bowl, melt caramels with heavy cream in 30-second intervals, stirring until smooth.
Spoon about 1 teaspoon of melted caramel over the center of each pecan cluster.
Let them cool and set for 10–15 minutes.
Add the Chocolate
Melt chocolate chips with oil in the microwave (20–30 seconds at a time, stirring until smooth).
Spoon a small amount over each caramel-covered pecan cluster.
Optionally, sprinkle with a pinch of sea salt for flavor contrast.
Chill
Refrigerate for about 30 minutes, or until chocolate is set.
Store in an airtight container.
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