Ingredients

• 1 11 oz. bag caramels, unwrapped
• 1 Tbsp. butter
• 1 Tbsp. water
• 1 cup chopped pecans
• 1 (10 oz.) bag chocolate candy melts – My favorite are Ghirardelli

Instructions

1. Add caramels, butter, and water in a small sauce pan over low heat. Stir continuously to help avoid the caramels from burning. Once smooth and combined, stir in chopped pecans.
2. Spoon out 1 Tbsp. at a time on a cookie sheet lined with parchment paper or a silicone baking mat. Freeze.
3. Melt candy melts according to package. Dip frozen clusters into chocolate mixture. Put on parchment paper or silicone baking mat to harden.