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Ingredients

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Directions

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  • Line 2 cookie sheets with parchment paper. Arrange the pecan halves in small piles of 3 nuts each; set aside.

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  • In a medium microwave-safe bowl combine the caramels and cream. Microwave on high for 20 seconds at a time, stirring after each, until melted and smooth (about 1 minute total). Drop a spoonful of the melted caramel onto the center of each pecan pile. (If caramel becomes too thick, reheat for a few seconds in the microwave.) Let stand about 15 minutes to firm up.

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Instructions Checklist
  • Meanwhile, place chocolate pieces in a small microwave-safe bowl. Microwave on high for 30 to 45 seconds or until melted and smooth, stirring once. Transfer to a resealable plastic bag; snip a hole in one corner of the bag. Squeeze a dollop of chocolate on top of each caramel candy. Top the chocolate with sprinkles and let stand until set, about 30 minutes.

Nutrition Facts

135 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 2 mg cholesterol; 39 mg sodium. 40 mg potassium; 15 g carbohydrates; 1 g fiber; 9 g sugar; 2 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 0 mg iron;

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