Source: Parents Magazine

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Recipe Summary test

prep:
25 mins
stand:
45 mins
microwave:
1 min
total:
71 mins
Yield:
about 25 candies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 8g; cholesterol 2mg; saturated fat 3g; carbohydrates 15g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 9g; protein 2g; sodium 39mg; potassium 40mg; calcium 70.7mg; iron 0.4mg.
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