I am attending a baby shower today and it's going to be potluck style. Last night, I whipped up these Chocolate-Caramel Pecan Clusters. I have been wanting to try this recipe for a while and I am glad that I finally did. It was really easy because it was more about assembling than anything else. I think Melody would love to help me make this next time. I am bringing both a sweet and savory item for the potluck baby shower. The savory item will have to be for another post because it just came out of the oven.
Chocolate-Caramel Pecan Clusters
from Martha Stewart Holiday Cookies Magazine (special holiday issue)
Makes 1 dozen
1 cup pecan halves, toasted
12 soft caramels
1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)
1. Preheat oven to 350 degrees F. Set aside 36 pecan halves. Coarsely chop remaining pecans (about 1/4 cup)
2. On a parchment line baking sheet, make 12 clusters by arranging 2 pecans vertically, side by side, and placing 1 pecan vertically above them. On a piece of parchment, gently flatten each caramel, center 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
3. Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
4. Sprinkle clusters evenly with reserved chopped pecans. Chill just until set, about 15 minutes. Pecan clusters can be stored in an airtight container at room temperature up to 2 days.