- 2 1/2 cups pecan halves - 75 total halves
- 25 wrapped caramels - unwrapped
- 12 ounces semisweet chocolate - or milk chocolate or dark chocolate
- 2 tablespoons vegetable shortening - (Crisco)
- Flake sea salt and / or sprinkles
Begin by preheating your oven to 350 degrees Then line two cookie sheets with parchment paper.
Place three pecan halves in a Y-shape on the parchment paper- lined cookie sheets. Repeat with the remaining pecans.
Then, with your fingers, flatten each caramel and place one in the center of each pecan Bake for 5-6 minutes until the caramel is just melted. Remove from the oven and allow the caramels to cool on the pan.
In the meantime, add the chocolate and vegetable shortening to a microwave safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted.
Spoon the chocolate on top of the caramel. Let the chocolate stand for about 2 minutes, then sprinkle with sea salt flakes or sprinkles. Allow the chocolate to set completely. Pack and store in an airtight container.
Calories: 194kcal • Carbohydrates: 16g • Protein: 2g • Fat: 14g • Saturated Fat: 4g • Cholesterol: 2mg • Sodium: 26mg • Potassium: 139mg • Fiber: 2g • Sugar: 12g • Vitamin A: 17IU • Vitamin C: 1mg • Calcium: 29mg • Iron: 1mg