Choco-Caramel Nut Puddles

Pretty enough for an exclusive candy shop, these heavenly confections make a delicious presentation on a cookie plate or in a gift box.

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  • prep time 30 min
  • total time 50 min
  • ingredients 6
  • servings 24
 

Ingredients

7
oz milk chocolate chips
7
oz chocolate-flavored candy coating, cut into pieces
10
caramels, unwrapped
2
teaspoons milk
12
dried papaya or pineapple pieces or apricots
12
pecan halves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Using pencil, draw twenty-four 1 1/2-inch circles on waxed paper-lined cookie sheets, 2 inches apart. In medium microwavable bowl, mix chocolate chips and candy coating. Microwave uncovered on Medium 3 to 4 minutes, stirring once halfway through. Stir until smooth. Spoon and spread 1 tablespoon chocolate mixture onto each circle. Refrigerate about 10 minutes or until chocolate is set. Place 12-inch piece of waxed paper on work surface. Dip fruit pieces and pecan halves into chocolate; place on waxed paper.
  • 2 In small microwavable bowl, microwave caramels and milk uncovered on Medium 2 1/2 to 3 minutes, stirring once every minute, until melted. Stir until smooth. Spoon about 1/2 teaspoon caramel mixture onto each chocolate circle, leaving 1/2 inch chocolate showing around edge. Decorate each with dried fruit or nut; press down lightly. Refrigerate just until set.
  • 3 Gently remove candies from waxed paper. Store in single layer in airtight container.
  • 1 Using pencil, draw twenty-four 1 1/2-inch circles on waxed paper-lined cookie sheets, 2 inches apart. In medium microwavable bowl, mix chocolate chips and candy coating. Microwave uncovered on Medium 3 to 4 minutes, stirring once halfway through. Stir until smooth. Spoon and spread 1 tablespoon chocolate mixture onto each circle. Refrigerate about 10 minutes or until chocolate is set. Place 12-inch piece of waxed paper on work surface. Dip fruit pieces and pecan halves into chocolate; place on waxed paper.
  • 2 In small microwavable bowl, microwave caramels and milk uncovered on Medium 2 1/2 to 3 minutes, stirring once every minute, until melted. Stir until smooth. Spoon about 1/2 teaspoon caramel mixture onto each chocolate circle, leaving 1/2 inch chocolate showing around edge. Decorate each with dried fruit or nut; press down lightly. Refrigerate just until set.
  • 3 Gently remove candies from waxed paper. Store in single layer in airtight container.

EXPERT TIPS

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Expert Tips

Milk chocolate can be replaced with white, semisweet, bittersweet or dark chocolate.

For range-top preparation, in heavy 2-quart saucepan, melt chocolate chips and candy coating over low heat, stirring constantly, until smooth. In 1-quart saucepan, melt caramels and milk over low heat, stirring constantly, until smooth.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
20mg
20%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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