Salted Caramel Pecan Treasures

Maddie Cash, the beloved heroine of my latest book, THE CHOCOLATE CURE, adores these delicious bite-sized treats. Each book in the Love at the Chocolate Shop series features a special treat, and as a gift to our readers, we’ve got recipe cards to go along with them! We give them away regularly on our Facebook page, so please visit us there.

In the meantime, here’s the recipe for Maddie’s irresistible treat. Enjoy!

Salted Caramel Pecan Treasures

You’ll need:

Mini-muffin tin plus 24 mini-muffin liners

2 cups semi-sweet chocolate chips

1 cup caramels, unwrapped (approx. 45 caramels)

1.5 tablespoons evaporated milk (can substitute milk or heavy cream)

24 whole pecans

Coarse pink Himalayan salt

1. Fill mini-muffin tins with mini-cupcake liners.
2. Microwave chocolate chips, checking and stirring frequently, until smoothly melted
3. Drop 1 tablespoon of melted chocolate into each cupcake liner, reserving ¼ of chocolate in bowl for later. Using pastry brush, paint the melted chocolate onto the bottom and about 2/3 up sides of liners.
4. Place chocolate-lined mini-muffin tins in freezer.
5. Microwave caramels and evaporated milk, checking and stirring frequently, until smoothly melted.
6. Remove muffin tins from freezer. Place one whole pecan in bottom of each cup.
7. Pour caramel into chocolate cups until about 2/3 full, covering pecans completely.
8. Return tins to freezer for about 5 minutes.
9. Use pastry brush to paint remaining melted chocolate onto chilled cups, completely covering the caramel. Sprinkle with pink Himalayan salt while chocolate is still warm.
10. Return to freezer for about 30 minutes.

Enjoy!