|Categories:||Candies, Chocolate, Quick & Easy|
|Collections:||Member's Choice, Chocolate..., No Bake Desserts|
|Serves:||approx 64 pieces|
|14 oz||bag of caramels|
|1 can(s)||sweetened condensed milk (not evaporated)|
|3 c||pecans, coursely chopped|
|24 oz||pkg chocolate almond bark candy coating|
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DirectionsSlowly melt caramels and milk together. Add chopped pecans and mix well. Let mixture cool for about 30 minutes. This way they'll hold their shape better, too.Drop by tablespoons full onto foil-lined then greased cookie sheets and refrigerate for a couple of hours or so. Or just freeze for at least one hour.Slowly melt the chocolate bark & dip each cluster into chocolate, covering all sides. Place onto waxed paper and let harden. TIP: only take out one cookie sheet at a time because they soften quickly.Note: I use the chocolate almond bark from Wal-Mart. I melt the whole package and once I have covered all the millionairs I then chocolate cover pecans, peanuts, raisins or peanut butter between crackers to use up all the chocolate.TIP: These freeze very well. You can even eat them right from the freezer with no thawing.ALMOND BARK: Most Walmarts carry this item. You can normally find it in the baking aisle along with chocolate chips, etc. Some grocery stores and Walgreens also carry it. It comes in white chocolate as well. I have never made this candy using the white chocolate but I'm sure it would be wonderful.