
FB Source: Crystal Hebner
Ingredients:
1 (8 oz) package caramels
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate
Directions:
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate
Directions:
- In top of a double boiler over hot water, melt caramels in heavy cream.
 - Arrange pecans halves in groups of 4-5 on a greased waxed paper.
 - Spoon caramel mixture into a small mound in the middle of the nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set.
 - In top of a double boiler, over hot water, melt chocolate, stir gently.
 - Using a small spoon, coat caramel with melted chocolate.
 - Let stand until chocolate is firm or refrigerate 30 mins.
 
No comments:
Post a Comment