1 1/2 cups pecan halves
1 14-ounce package vanilla caramels
5 bars (1 1/2 ounce each) milk chocolate
|
|
Arrange pecans in clusters of 3 or 4 halves, 2 inches apart on a greased baking sheet.
Top each cluster with one caramel, slightly flattened.
Bake at 300 degrees for 7 minutes or until caramels soften.
Remove to waxed paper.
Flatten caramels with spatula; top each candy with one square of the milk chocolate bar while still warm. Spread chocolate when melted.
Refrigerate until chocolate hardens. Makes 4 dozen.
|
|
|
