Chocolate Billionaires
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
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
Reviews
Yummy! As a diabetic option, I used Stevia 32% cocoa for these with great success. I purchased Lily's brand. For 30 pcs of chocolate morsals it was a net of 1 gram. I will make this one again. My husband loved that I had purchased 1 box of cereal and knew I would make again!
These were very easy to make and they taste like pecan / caramel cluster candy that you would buy from the store. Very good!
Really delicious candy! Let me give a tip! Do not set the hot candy on waxed paper to set up. I did, the candy sticks to the waxed paper and then you end up with it stuck to the bottom no your candy. Parchment paper works much better!
Everyone loves these! Took some to my mom and she called a few hours later to get the recipe. Tastes like a Mr. Big bar.
SO GOOD! They go fast at our house. Great for the holidays or anytime.
I have been making this candy for several years now. Everyone who has tasted these love them. I make my own salted caramels vs store bought and dip in Ghiradelli dark chocolate melting wafers. I ship these overseas to our military and have received great feedback on how much they like them, too.
Sooooo good! My electric skillet on warm is perfect to make these. The first time I used nonstick cookie sheets and they came off beautifully after sitting in the fridge for a few minutes. I just made them using white chocolate and layered the chocolate over the caramel mixture In a nonstick heart shaped cake pan. I am cooling them on the counter and then will cut and freeze them. LOVE!!!
This was my second try at making these wonderful candies. This time I sprayed a small cookie scoop To measure out balls, much faster. After chilling them I used a toothpick to dip the bottoms In chocolate. Then I drizzled them with the remaining chocolate. They had plenty of glaze with much less mess. Thanks for an amazing treat! I only used 2 1/2 cups of Guittard chips.
These look delicious, but if I make them I'll just press a Hershey kiss on top of the caramel/Rice Krispie ball before it hardens. Saves a lot of time and mess and you still get the chocolate!
I made these yesterday to take with us on a trip but they are so good I will be making a second batch today! I also used the Ghiradelli melting wafers. Absolutely delicious!