Ingredients
- 2 cups pecan halves (toasted if desired)
- 1 (11 oz) bag soft caramels (like Kraft), unwrapped
- 2 tablespoons heavy cream
- 1 ½ cups semi-sweet or dark chocolate chips
- Sea salt flakes (optional, for topping)
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper or a silicone mat. Arrange pecan halves in clusters of 3–4 (like little flower shapes).
- Melt the caramel: In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and melted (about 2 minutes total).
- Add caramel: Spoon about a teaspoon of melted caramel over the center of each pecan cluster, making sure it touches all the nuts so it holds together when set. Let cool for 10–15 minutes or until set.
- Melt the chocolate: In another microwave-safe bowl, melt chocolate chips in 30-second bursts, stirring each time, until smooth and glossy.
- Top with chocolate: Spoon melted chocolate over the caramel layer, spreading just enough to mostly cover the caramel.
- Optional – Add sea salt: While the chocolate is still soft, sprinkle a tiny pinch of flaky sea salt on each cluster if you’d like a salty-sweet kick.
- Set and enjoy: Let clusters sit at room temperature until fully set (or refrigerate for 10–15 minutes if you’re impatient). Store in an airtight container at room temp or in the fridge.
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