1. Toast pecans (optional): 350°F for 6–8 min, cool.
2. Arrange pecans in clusters of 3–4 on a parchment-lined sheet.
3. Melt caramel with cream; spoon onto pecan clusters and let set 10–15 min.
4. Melt chocolate with coconut oil; spoon over caramel-pecan clusters, sprinkle sea salt if desired.
5. Chill 30–45 min until set. Store in airtight container.
Tips: Use milk/white chocolate for variety, homemade caramel for extra touch, or add crushed pretzels/toffee for crunch.
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