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