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Ingredients
- 2 bags of caramel chips
- 16 oz bag of pecan pieces
- 1 1/2 package of chocolate almond bark
- 2 tablespoons milk
Preparation
Step 1
Place the caramel in a microwave safe bowl with 2 tablespoons milk. Microwave for 1 minute and stir. Of not melted, heat again for 15 seconds. Continue until completely melted. Stir in pecans a little at a time until all the pecans are coated. Spoon onto a greased cookie sheet or a cookie sheet covered with wax or parchment paper. Freeze for 1 hour or longer. Melt the chocolate bark in the microwave 30 seconds at a time until melted. Stir. Then dip each candy in the chocolate with a fork, coating all the way. Let dry on the same cookie sheet.