Total TimePrep: 45 min. + chilling
Makesabout 2 pounds
Everyone loves these! Took some to my mom and she called a few hours later to get the recipe. Tastes like a Mr. Big bar.
SO GOOD! They go fast at our house. Great for the holidays or anytime.
I have been making this candy for several years now. Everyone who has tasted these love them. I make my own salted caramels vs store bought and dip in Ghiradelli dark chocolate melting wafers. I ship these overseas to our military and have received great feedback on how much they like them, too.
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!!!
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.
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!
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!
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.
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.
Been making it for the last 6 years. Luv it!!