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Chocolate-Caramel Nut Candies

(3)

3 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy

Calories: 80
Calories from Fat: 35

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 1 1/2g 9% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 20mg; 1%
Total Carbohydrate: 10g; 3%
Dietary Fiber 0g 0% Sugars 8g
Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 0%; 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 Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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