why make this recipe
Chocolate Covered Pecan Caramels are a delightful combination of sweet, crunchy, and creamy textures that everyone will love. They make for a perfect treat for special occasions, holiday gifts, or simply as a snack for yourself. This recipe is easy to follow and results in a satisfying candy that is sure to impress family and friends.
Table of Contents
how to make Chocolate Covered Pecan Caramels
Ingredients:
- 1 package (14 ounces) caramels
- 3 tablespoons water
- 1 and 1/2 cups chopped pecans
- 1 cup Rice Krispies
- 3 cups milk chocolate chips
- 1 and 1/2 teaspoons shortening
Directions:
- Line 2 baking sheets with waxed paper and grease the paper lightly. Set aside.
- In a large heavy saucepan, combine the caramels and water. Cook over low heat, stirring constantly, until melted and smooth.
- Stir in the chopped pecans and Rice Krispies until they are completely coated with the caramel mixture.
- Drop teaspoonfuls of the mixture onto the prepared baking sheets.
- Place the baking sheets in the refrigerator for about 10 minutes or until the candies are firm.
- While the candies are cooling, melt the chocolate chips and shortening in a microwave-safe bowl.
- Stir the mixture until it is smooth.
- Dip each caramel candy into the melted chocolate, covering all sides, and let the excess chocolate drip off.
- Place the chocolate-covered candies back on the baking sheets.
- Refrigerate until the chocolate is set.
- Store the finished candies in an airtight container.
how to serve Chocolate Covered Pecan Caramels
Serve Chocolate Covered Pecan Caramels as a sweet treat at parties or gatherings. They are perfect for sharing or as a festive addition to dessert platters. You can also package them in pretty boxes or jars to give as gifts to friends and family.
how to store Chocolate Covered Pecan Caramels
Store your Chocolate Covered Pecan Caramels in an airtight container at room temperature. They will stay fresh for up to two weeks. If you prefer, you can also refrigerate them to extend their shelf life, but make sure they are well covered to prevent them from absorbing moisture.
tips to make Chocolate Covered Pecan Caramels
- Make sure to stir the caramel constantly while melting to prevent it from burning.
- Use a good-quality chocolate for dipping to enhance the flavor.
- If you want a smoother finish, you can add a little more shortening to the chocolate when melting.
variation
Feel free to mix in other nuts, such as walnuts or almonds, or add a pinch of sea salt on top before the chocolate sets for a salty-sweet treat. You can also use dark chocolate instead of milk chocolate for a richer flavor.
FAQs
Can I use different types of chocolate for dipping?
Yes, you can use dark chocolate or white chocolate based on your preference.
How long does it take for the chocolate to set?
The chocolate usually takes about 30 minutes to set in the refrigerator.
Can I make this recipe ahead of time?
Yes, these candies can be made a few days in advance and stored in an airtight container.
Chocolate Covered Pecan Caramels
Ingredients
Candy Mixture
- 14 ounces 1 package (14 ounces) caramels
- 3 tablespoons 3 tablespoons water
- 1.5 cups 1 and 1/2 cups chopped pecans
- 1 cup 1 cup Rice Krispies
Chocolate Coating
- 3 cups 3 cups milk chocolate chips Use high-quality chocolate for best flavor.
- 1.5 teaspoons 1 and 1/2 teaspoons shortening
Instructions
Preparation
- Line 2 baking sheets with waxed paper and grease the paper lightly. Set aside.
- In a large heavy saucepan, combine the caramels and water. Cook over low heat, stirring constantly, until melted and smooth.
- Stir in the chopped pecans and Rice Krispies until they are completely coated with the caramel mixture.
- Drop teaspoonfuls of the mixture onto the prepared baking sheets.
Cooling
- Place the baking sheets in the refrigerator for about 10 minutes or until the candies are firm.
Chocolate Coating
- While the candies are cooling, melt the chocolate chips and shortening in a microwave-safe bowl.
- Stir the mixture until it is smooth.
- Dip each caramel candy into the melted chocolate, covering all sides, and let the excess chocolate drip off.
- Place the chocolate-covered candies back on the baking sheets.
Final Setting
- Refrigerate until the chocolate is set.
- Store the finished candies in an airtight container.
Notes
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