Ever since I made the pumpkin pie “ice cream” with caramel last week, that little jar of creamy sweet caramel topping has been sitting in my fridge, just taunting me…
I decided I either needed to make something with it, or just plunge a spoon into the jar and finish it off. That caramel topping is soooo stinkin’ good!
Well, for once I decided to do the right thing. Sort of.
I decided to make another dessert with it! Not sure if that’s good or bad. All I know is, this new recipe I came up with using the caramel topping is delicious.
I kept it simple. Dark chocolate. Pecans. Caramel topping. Coconut.
How can that be wrong? A simple sweet treat to share with friends during the holidays. I might make some of these tasty clusters and put them in cute little tins for a little hostess gift at parties, or maybe for some lucky friends at work.
Try these chocolate caramel pecan clusters out when you’re craving something sweet and crunchy. They’re gluten-free, grain-free and awesome.
Plus they couldn’t be any easier to make – especially if you still have some of that caramel topping from the pumpkin pie ice cream just sitting around.
Make them, eat them, enjoy!