Pecan Caramel Clusters
Delicious clusters of pecans topped with caramel and chocolate.
Equipment
- Muffin tin For shaping the clusters.
- Microwave or Saucepan For melting chocolate.
- Cupcake Liners Optional, for easy removal.
Ingredients
Main Ingredients
- 1.5 cups pecan pieces
- 12 squares caramel squares, unwrapped
- 6 ounces chocolate chips or chopped chocolate (up to 8 ounces for extra)
- 1 pinch flake salt optional for topping
Instructions
- Preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- Place pecan pieces in a single layer at the bottom of each muffin cup, ensuring they cover the bottom and touch each other.
- Put an unwrapped caramel square in the center on top of the pecans. Pro tip: Make sure there's a pecan half facing up to support the caramel square evenly.
- Bake the muffin tin in the oven for 10 minutes.
- While baking, melt the chocolate in a small saucepan or microwave-safe bowl until smooth. Stir over low heat in the saucepan or heat in 15-20 second intervals in the microwave.
- Once out of the oven, spray the back of a spoon or silicone spatula with nonstick spray. Carefully press the caramel to spread it over the pecans.
- Pour about 1 tablespoon of melted chocolate on top of each cluster, smoothing it with the back of a measuring spoon.
- Optionally, garnish with flake salt or a pecan half. Let them cool completely before serving. Enjoy!
Notes
For a variation, try adding a sprinkle of sea salt on top for a sweet and salty contrast.