Chocolate Billionaires
Taste of Home's Holiday & Celebrations Cookbook
I received this recipe from a friend while living in Texas. When we moved, I was sure to take the recipe with me. Everyone raves about these chocolate and caramel candies.
SERVINGS: 32
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 45 min. + chilling
Ingredients:
- 1 package (14 ounces) caramels
- 3 tablespoons water
- 1-1/2 cups chopped pecans
- 1 cup crisp rice cereal
- 3 cups milk chocolate chips
- 1-1/2 teaspoons shortening
Directions:
Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until form.
Meanwhile, in a small heavy saucepan, melt chocolate chips and shortening over low heat; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container. Yield: about 2 pounds.