Ingredients
Method
- Line two baking sheets with waxed paper or parchment and lightly grease them. Set aside.
- In a heavy-bottomed saucepan, combine caramels and water over low to medium-low heat. Stir occasionally until completely melted and smooth, about 8-12 minutes.
- Remove from heat and immediately stir in the chopped pecans and Rice Krispies. Mix thoroughly until everything is evenly coated with caramel.
- Drop mixture by teaspoonfuls onto prepared baking sheets, spacing clusters slightly apart. If desired, gently flatten each cluster with your palm.
- Refrigerate for 10 minutes or until clusters are firm to the touch.
- Meanwhile, melt chocolate chips and shortening together in the microwave (stirring every 30 seconds) or in a double boiler until smooth and glossy.
- Dip each chilled cluster into the melted chocolate, coating all sides. Allow excess chocolate to drip off, then place back on waxed paper.
- Refrigerate for 15-20 minutes until chocolate is fully set. Store in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks.
Notes
Storage Tips: These candies freeze beautifully for up to 3 months—layer between parchment paper in a freezer-safe container.
Variations: Try dark chocolate for a more sophisticated flavor, or add a pinch of flaky sea salt on top before the chocolate sets.
Make Ahead: The clusters can be formed and chilled a day ahead. Dip in chocolate when ready to serve or gift.