Millionaire Candy (Print Version)

# Ingredients:

01 - About 55 soft caramel sweets (roughly two 11-ounce packages).
02 - 1 tablespoon regular milk.
03 - 2 cups chopped, toasted pecans.
04 - Small amount of flaky sea salt, extra for topping.
05 - 2 cups milk chocolate melting discs (best with Ghirardelli).

# Instructions:

01 - Cover two cookie sheets with parchment and give them a light spray of cooking oil.
02 - Place a bowl over gently bubbling water. Slowly melt the caramels with milk, giving them a stir now and then, until they're smooth (takes around 10 minutes).
03 - Take off the heat, mix in the pecans and salt. Scoop tablespoon-sized dollops onto your trays, making roughly 30 clusters.
04 - With a fresh bowl over steaming water, melt your chocolate discs. Keep stirring until they're completely smooth, about 3-5 minutes.
05 - Use forks to dunk each caramel cluster into the melted chocolate. Put them back on the parchment, add a sprinkle of salt if you want. Cool in the fridge for 10-15 minutes till they're set.

# Notes:

01 - They'll stay good at room temp for up to 2 weeks.
02 - Put wax paper between layers when you store them.
03 - You'll end up with about 30 treats.