Tuesday, October 28, 2008

1 lb caramels, unwrapped
2 tbsp. butter
1 tbsp. water
12 oz semi-sweet chocolate chips
1/2 cup light corn syrup
2 tbsp. water
4 cups pecan halves

In a double boiler, combine caramels, butter, and 1 tbsp. water until melted and smooth. Keep over boiling water. In another pan, combine chocolate, corn syrup and 2 tbsp. water until melted and smooth. Keep warm. Line cookie sheets with wax paper, drop tablespoons of caramel mixute on wax paper. Place 4 pecan halves on caramel, extending out from center. Top with chocolate mixture. Refrigerate til ready to serve. Store in fridge.