3. Melt the caramel
Unwrap the caramels and place them in a microwave-safe bowl. If they’re firm, add a spoonful of water to loosen.
Microwave in 30-second bursts, stirring between each, until smooth and creamy. Let cool briefly so it’s not too hot to handle.
4. Add caramel to pecans
Spoon a dollop of caramel over each pecan cluster. No need to make them perfect—these candies are meant to look homemade and rustic.
5. Melt the chocolate
Using a microwave or double boiler, melt the chocolate until smooth, stirring frequently to prevent burning.
6. Top with chocolate
Spoon melted chocolate over each caramel mound, letting it drip slightly down the sides. Spread gently to cover the top.
7. Chill to set
Place the tray in the refrigerator for at least 30 minutes, or until the chocolate and caramel are firm.
8. Serve and store
Enjoy at room temperature for the best flavor. Store leftovers in an airtight container in the fridge or a cool, dry place for up to 2 weeks.
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