Total TimePrep: 45 min. + chilling
Makesabout 2 pounds
- 1 package (14 ounces) caramels
- 3 tablespoons water
- 1-1/2 cups chopped pecans
- 1 cup Rice Krispies
- 3 cups milk chocolate chips
- 1-1/2 teaspoons shortening
- Line 2 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.
Test Kitchen Tips
Nutrition Facts1 ounce-weight: 172 calories, 10g fat (4g saturated fat), 4mg cholesterol, 51mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 2g protein.
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Feb 29, 2020
Sooooo good! My electric skillet on warm is perfect to make these. The first time I used nonstick cookie sheets and they came off beautifully after sitting in the fridge for a few minutes. I just made them using white chocolate and layered the chocolate over the caramel mixture In a nonstick heart shaped cake pan. I am cooling them on the counter and then will cut and freeze them. LOVE!!!
Feb 15, 2020
This was my second try at making these wonderful candies. This time I sprayed a small cookie scoop To measure out balls, much faster. After chilling them I used a toothpick to dip the bottoms In chocolate. Then I drizzled them with the remaining chocolate. They had plenty of glaze with much less mess. Thanks for an amazing treat! I only used 2 1/2 cups of Guittard chips.
Dec 25, 2019
These look delicious, but if I make them I'll just press a Hershey kiss on top of the caramel/Rice Krispie ball before it hardens. Saves a lot of time and mess and you still get the chocolate!
Jul 1, 2019
I made these yesterday to take with us on a trip but they are so good I will be making a second batch today! I also used the Ghiradelli melting wafers. Absolutely delicious!
May 29, 2019
I have made these for years. I use a homemade salted caramel recipe and freeze candy before coating in Ghiradelli melting wafers. Also use silicon molds to shape candy, I.e. hearts, rabbits, freeze and pop out to chocolate coat. The coated candies freeze well for several months. Everyone really likes these candies.
Nov 19, 2018
So good! They taste like a candy bar although I haven't figured out which one. I've only made once, but will make again. I use milk almond bark for all my candies.
Jun 6, 2018
I am a chocoholic, and I absolutely love these candies. I brought some to my workplace, and everyone raved about them and asked for the recipe. Definitely a keeper! It does take a little while to measure out the candies and then roll them in chocolate, so next time I think I will try rolling them into logs and then dipping the logs in chocolate. My other idea would be to press the candy into a greased pan, cover everything with the chocolate, and then cut into bars.
Jun 2, 2018
Been making it for the last 6 years. Luv it!!
May 30, 2018
A friend of mine makes those in the crock pot at Christmas. YUMMY.
Apr 6, 2018
Sounds absolutely amazing. Can't wait to make