Caramel Pecan Mounds

  02/02/2013 at 15:20 pm
 

Ingredients & Tools

  • 2 Pounds Chocolate
  • 12 Ounces Caramel Bits
  • 16 Ounces Pecan Pieces
  • Parchment Paper or Silicone Mat

Instructions
  1. Melt candy coating or melt and temper chocolate.

  2. Stir in the pecan pieces and the caramel bits. (Do not melt the caramel bits.)

  3. Let the mounds set up at room temperature. (Approximately 73°) If the room is to warm you can put the caramel mounds in the freezer to set up more quickly.

Note: If the mix sets before you finish making the mound simply put mixture briefly in the microwave.

By Cake Art