Ingredients
°A bowl with a capacity of
°1/2 liter containing pecan halves
°2 bags (340 grams) of chocolate chips
°25 individually wrapped caramels, unwrapped
°2 tablespoons of water
°A cup with a capacity of 130 ml containing butter, softened
*Preparation
Preheat oven 170 degrees (175°C).
Arrange the pecans on a baking sheet.
Bake pecans in preheated oven until fragrant and lightly browned, 7 minutes.
Melt the chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping the sides with a rubber spatula to avoid burning.
Line baking sheet with foil; greased with butter.
Combine the caramels, water and butter in a saucepan over low heat. cook, stirring occasionally, until caramels are melted and smooth. Flatten pecans.
Spoon the caramel mixture onto the prepared baking sheet. Allow to cool and harden.