• 2 pounds chocolate
• 16 oz. caramel bits
• 12 oz. pecan pieces
• parchment paper or silicone mat

Melt candy coating or melt and temper chocolate. Stir in pecan pieces and caramel bits. (Do not melt the caramel bits.) Spoon 2” or any desired size of mounds onto parchment paper or silicone mat. Let mounds set up at room temperature. If the room is too warm, place in freezer for a few minutes for the candy to set up more quickly.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.