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Chocolate Billionaires

Everyone raves about these chocolate and caramel candies. I received the recipe from a friend while living in Texas. When we moved, I made sure this recipe made the trip with me! —June Humphrey, Strongsville, Ohio
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    about 2 pounds

Ingredients

  • 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

Directions

  • 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
  • Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
  • When making biscuits, pie crusts or other baked goods, use a potato masher to cut the butter or shortening into the dry ingredients. It works quickly.
  • Check out our top 10 best chocolate recipes.
  • Nutrition Facts
    1 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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