Chocolate Billionaires Recipe

Chocolate Billionaires Recipe photo by Taste of Home

Read reviews (12)

Rate recipe

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. —June Humphrey, Strongsville, Ohio

[X]

Rate Chocolate Billionaires Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Billionaires Recipe

Prep: 45 min. + chilling

Yield: 32 Servings

45 45

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 firm.
Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container. Yield: about 2 pounds.

Nutritional Facts 1 ounce equals 172 calories, 10 g fat (4 g saturated fat), 4 mg cholesterol, 51 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Billionaires in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p92

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chocolate Billionaires

Chocolate Billionaires

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-12) of 12 reviews

Sort Reviews:

Reviewed on Dec. 18, 2008 by Saskie73

Maybe I did something wrong but these things were a mess. DO NOT USE GREASED WAXED PAPER. They'll stick horribly no matter how well you grease the waxed paper. Parchment paper seems to work much better.

They taste absolutely wonderful though, I've got no complaints about the ingredients, but the method needs a "trial and error" approach. Be prepared for some work... but I'm sure they're well worth it.

Other than my beef about the hassle and the mess, I'd be willing to bet that the base of melted caramel would hold together many wonderful things, like broken pretzel pieces, any nut of your choice, etc.