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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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    Reviews

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    Average Rating:
    • dilligaf4402
      Aug 29, 2020

      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.

    • Ramiusj
      May 28, 2020

      SO GOOD! They go fast at our house. Great for the holidays or anytime.

    • hclinsp1
      May 28, 2020

      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.

    • Mary E.
      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!!!

    • Bakeronduty
      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.

    • soonrzfan
      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!

    • xxcskier
      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!

    • bfajt
      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.

    • Parula100
      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.

    • Renell
      Jun 2, 2018

      Been making it for the last 6 years. Luv it!!