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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
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
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Reviewed on Feb. 08, 2012 by Monarchsmomma
I did not have enough pecans, so I used 2 1/2 cups cereal. To make these less 'messy' I used a small scoop. I did not use waxed paper, but instead parchment paper. I was wondering if a silpat would work well. For dipping I used a small fork which worked well. Nice candy recipe!
Reviewed on Dec. 12, 2011 by rdelong004
This will be our 3rd year of making these for christmas parties!!! We are now known for these when we show up... and they are so easy to make!
Reviewed on Oct. 10, 2011 by MichMajor
Messy but very easy to make, my family loved them!!
Reviewed on May. 03, 2011 by twindyann
My daughter made these & they were delicious. I will definitely be making them myself.
Reviewed on Apr. 12, 2011 by Kelli F.
These are time consuming to make, but well worth the effort. They taste similar to 100 grand bars.
Reviewed on Dec. 28, 2010 by cbachtel
This has become one of my annual Christmas candies. It is easy to make and tastes wonderful. I use milk chocolate candy discs instead of the chips and shortening, and if I can find them, use the caramel bits - you don't have to unwrap the caramels that way!
Reviewed on Dec. 12, 2010 by LauraGallo
Easy and delicious! We used semi-sweet morsels and they came out great.
Reviewed on Nov. 24, 2010 by Linda F
This is sinfully delicious. I received this for a gift and I was the best. I will make it for friends and family. Prepare to be addicted, they are GREAT.
Reviewed on Dec. 26, 2008 by Steph12205
If I wanted to sub in peanuts... woul dI use salted or un-salted?
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.
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.
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