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Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Arrange the pecan halves in neat rows on the prepared sheet.
Unwrap the baking caramels and place them in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
Spoon a small amount of melted caramel onto each pecan half, covering them evenly.
Place the baking sheet in the refrigerator for about 15 minutes to allow the caramel to set.
Once set, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Using a spoon or fork, drizzle or spread melted chocolate over each caramel-covered pecan.
Return the baking sheet to the refrigerator and chill until the chocolate hardens, about 20 minutes.
Once firm, carefully peel the candies off the parchment or mat and store them in an airtight container.
Serving and storage tips:
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