1 package (14 ounces) caramels
3 tablespoons water
1-1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1-1/2 teaspoons shortening
1Line two 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.
2Meanwhile, 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.
Total Time
Prep: 45 min. + chilling
Makes about 2 pounds
Nutrition Facts
1 ounce-weight: 172 calories, 10g fat (4g saturated fat), 4mg cholesterol, 51mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 2g protein.