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.