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It's impossible to resist the classic combination of chocolate, caramel and pecans.
1 (12 oz) bag semisweet chocolate chips
25 caramel candies (about 8 oz)
1 cup pecans, roughly chopped
1.) Place chocolate in a medium bowl and melt in a microwave at 30 second intervals or over a double boiler until completely melted.
2.) Meanwhile, place the caramel candies in a small pot with 2 tablespoons of water and heat over medium-low heat just until the caramel is liquid.
Be careful not to overcook or the caramel will get hard.
3.) Immediately place pecans into the caramel and mix.
Using your ice cream scoop or a spoon, drop spoonfuls onto the baking sheet, leaving some space between them.
4.) Finish by pouring spoonfuls of chocolate over the caramel-pecan mounds, covering most but not all of the caramel.
Let set completely at room temperature and devour.
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