Chocolate-caramel pecan squares

Yield: 1 Servings

Measure Ingredient
12 \N Graham crackers; double
2 packs (7 oz) chocolate-covered caramel candies; (about 50 pieces)
⅓ cup Heavy cream
1½ cup Pecans; toasted, chopped *

In the South, they have a knack for taking something great, and making it taste even better. Here's how they do it with their native favorite...pecans. Wis/Gramma

Completely cover the bottom of a 10x15-inch rimmed cookie sheet with the graham crackers; set aside. In a heavy saucepan, heat and stir the candies and cream over low heat, until the candies melt. Spread the chocolate mixture over the graham crackers; quickly sprinkle with the nuts, gently pressing them into the chocolate. Cool for 10 to 15 minutes, then cut into bars or break into chunks like brittle. Serve immediately, or store in an airtight container until ready to serve.

NOTE If you don't buy the pecans already toasted: Spread out the pecans on a cookie sheet, and bake them at 350 degrees just until lightly browned (keep an eye on them, it doesn't take long).

Per serving: 1202 Calories; 96g Fat (69% calories from fat); 14g Protein; 82g Carbohydrate; 109mg Cholesterol; 539mg Sodium Recipe by: Helen Jolly (MDFD30E) From The Chocolate Archives, Dec 1997,

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