Ingredients:

  • 16 oz pecan halves, roughly chopped
  • 14 oz caramels, unwrapped
  • 2 tbsp unsalted butter
  • 12 oz semi-sweet chocolate chips
  • 12 oz white chocolate chips
  • 1/2 tsp fleur de sel

Instructions:

  1. Place the unwrapped caramels and butter into the slow cooker on LOW heat. Note: Unwrapping is the hardest part!
  2. Stir occasionally until the mixture is molten and smooth.
  3. Fold in the chopped pecans until every piece is thoroughly coated in the caramel.
  4. Line a large baking sheet with parchment paper.
  5. Dollop the caramel pecan mixture into 1 inch mounds, spacing them 1 inch apart.
  6. Place the tray in the freezer for 10-15 minutes until the cores feel firm.
  7. Melt the semi sweet and white chocolate in separate bowls using a microwave in 30 second bursts until glossy.
  8. Using a fork, dip each chilled cluster into the chocolate of your choice, tapping off the excess.
  9. Immediately sprinkle a few grains of fleur de sel on top before the chocolate sets.
  10. Let the candies set at room temperature for 30 minutes or refrigerate for 15 minutes for a faster snap.