Ingredients:
- Pecans (recipe says 36)
- Small Caramels (12)
- Semisweet Chocolate, melted (2 ounces, although I usually use more)
- Cornflakes (1/4 cup)
- Preheat oven to 350
- On parchment lined baking sheet (or spray with cooking oil) form 12 groupings of 3 pecans
- Place a caramel on top of each grouping
- Bake until caramels melt (7-9 min) and then let cool
- Dividing equally, spoon the chocolate over each caramel cluster and sprinkle with cornflakes
- Refrigerate until set (about 15 minutes)
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