Thursday, 27 December 2012
Salted Chocolate-Caramel Clusters
What's not to about love crunchy pecans and chewy caramel covered in white and dark chocolate? These chocolate caramel clusters are delicious on their own, and just as tantalising with a sprinkling of coarse sea salt for a finishing touch. I enjoyed more than a couple with a cup of holiday chai by stash tea. Also, these require no baking! So go ahead and eat a bunch while you're putting them together. No judgement here.
1 8-ounce package pecan halves, toasted
1 14-ounce package vanilla caramels, unwrapped
1 tablespoon milk
1 12-ounce package dark chocolate pieces
2 ounces white chocolate, chopped
1. Line a baking sheet with waxed paper. Arrange pecans in single layer clusters of five halves each.
2. In a small heavy saucepan combine vanilla caramels with milk. Heat and stir over medium heat until caramels melt and mixture is smooth. Spoon caramel over each cluster of pecans and let stand for 30 minutes or until firm.
3. In a medium heavy saucepan heat and stir the dark chocolate pieces over low heat until chocolate melts and is smooth. Set aside 1/4 cup of the melted chocolate. Spoon remaining melted chocolate over clusters, gently spreading to the edges. Let stand until firm, about 30 minutes.
4. Microwave white chocolate in a microwave safe bowl for about 1 minute or until chocolate is smooth, stirring every 30 seconds. Spread white chocolate over tops of clusters. Pour reserved dark chocolate into a resealable plastic bag and snip a very small hole in one corner. Drizzle chocolate over each cluster. If desired, sprinkle with sea salt. Makes 20- 24 clusters.
Much love, Vivi