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Chocolate Billionaires

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Test Kitchen Approved
Total Time

Prep: 45 min. + chilling

Makes

about 2 pounds

Everyone raves about these chocolate and caramel candies. I received the recipe from a friend while living in Texas. When we moved, I made sure this recipe made the trip with me! —June Humphrey, Strongsville, Ohio
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Ingredients

  • 1 package (14 ounces) caramels
  • 3 tablespoons water
  • 1-1/2 cups chopped pecans
  • 1 cup Rice Krispies
  • 3 cups milk chocolate chips
  • 1-1/2 teaspoons shortening

Directions

  1. Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.
  2. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

Test Kitchen tips
  • Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
  • When making biscuits, pie crusts or other baked goods, use a potato masher to cut the butter or shortening into the dry ingredients. It works quickly.
  • Check out our top 10 best chocolate recipes.

    • Nutrition Facts

    1 ounce-weight: 172 calories, 10g fat (4g saturated fat), 4mg cholesterol, 51mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 2g protein.

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