Directions
1. Place whole pecans and chocolate chips in a 6-quart slow cooker. Cover and cook on high for 1 hour.
2. Stir until chocolate is incorporated. Remove the pot from the slow cooker base and allow to cool for 3 minutes. Stir in caramel bits.
3. With a small scoop or spoon, scoop 1 to 2 tablespoons onto parchment paper. Repeat with remainder of chocolate mix.
4. Top with toasted almonds.
5. Refrigerate until hard.
Pro tip 1: For variations of the chocolate treats, try different types of nuts such as pecans, peanuts, walnuts or hazelnuts.
Pro tip 2: For a salted caramel and chocolate flavor, add a couple flakes of sea salt on top of each piece before cooling.
Pages: 1 2
