Chocolate Caramel Pecan Clusters Recipe

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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2q0w1f’]

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!

Chocolate Caramel Pecan Clusters

Chocolate Caramel Pecan Clusters


  • 36 pecan halves
  • 12 ounces of dark chocolate
  • You'll need to pre-make my Caramel Topping (link to recipe)
  • 1/3 cup of shredded or flaked unsweetened coconut
  • 12 paper or silicone muffin cups


  1. Place muffin cups on a large plate or pan that can be easily transferred into the refrigerator
  2. Melt dark chocolate in a saucepan over low heat, stirring constantly
  3. Once melted, remove from heat
  4. Put about 1 tsp of melted chocolate in each muffin cup (just enough to cover the bottom of the muffin cup)
  5. Place 3 pecan halves on top of the melted chocolate in each cup
  6. Now spoon about 1/2 teaspoon of the caramel topping* over the pecan halves
  7. Next spoon a little more melted chocolate, just enough to cover the caramel and form a top for the cluster
  8. Sprinkle with a little coconut
  9. Refrigerate until chocolate is firm and remove from cups
  10. Makes about a dozen clusters
  11. *Link to caramel topping recipe:

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