Recipe By Barbara
Published Apr 4th
Prep 30m Cook 5m Additional 15m Ready In 50m
Servings 54 servings Calories 103.3

Chocolate candy that tastes great!

Recipe Ingredients

  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 3 tablespoons butter
  • 2 tablespoons water
  • 2 cups chopped pecans
  • 1 pound dark chocolate, broken into small pieces

Cooking Directions

  1. 1 Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
  2. 2 Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
  3. 3 Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

Nutrition Facts

  • Calories 103.3
  • Carbohydrate 11.8 g
  • Cholesterol 2.2 mg
  • Fat 6.6 g
  • Fiber 0.5 g
  • Protein 1.2 g
  • Saturated Fat 2.1 g
  • Sodium 24.5 mg
  • Sugar 4.9 g

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  1. Fast basic recipe. I added a bit more butter and used cream instead of water. I wanted a softer caramel than is typical so it worked out well! I sprinkled a tiny amount of salt on top of half of them before freezing the first time then coated with the dark chocolate. This added a - Read more ...
  2. Don't put these on wax paper. Who knew there was a difference in the paper you put it on? Not me.:( Otherwise these were delicious. I thought I read everything so closely and now I see it was right in the "partner tip". Help me Rhonda.
  3. These are so easy and SO good!! I keep mine in a container in the frig. in fact I will make more tomorrow to have around this week. thanks!
  4. This recipe was awesome. I switched out milk chocolate for the dark chocolate and it was completely delicious. Dark chocolate tends to melt better so I will definitely try this recipe with dark chocolate too. I Will make this again for Thanksgiving and after. This is now my go to recipe
  5. I have made this since my mother taught me at nine and I am sixty-two
  6. I made this with almonds and they were delicious.
  7. Wonderful quick and easy. Didn't make any changes they were excellent!
  8. Such an easy recipe! I did half milk chocolate and half dark and they both turned out great. Next time I will probably put the caramel/pecan mixture in a pan to cool in the freezer and then cut it into small cubes. I just prefer smaller pieces and I think it'd be easier to work - Read more ...
  9. These was so easy to make and turned out wonderful. I did use heavy cream instead of water because I was trying to use the last of the cream I had up. It was hard to keep them all about the same size. This is going in my keeper file.