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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


  • 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
  • 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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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!!