BEA'S MILLIONAIRES
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| Recipe Rating: | |
| Categories: | Candies, Chocolate, Quick & Easy |
| Collections: | Member's Choice, Chocolate..., No Bake Desserts |
| Serves: | approx 64 pieces |
Ingredients
| 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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Bea L.Well SeasonedEmerald Isle, NC (pop. 3,655)coffeetimeMember Since Oct 2010Bea's Notes:
Chocolate, caramel and nuts...that's what I'm talking about! These will melt in you mouth. These are a little time consuming but well worth the effort.
I like these better than turtles because the caramel doesn't stick to your teeth. I think it's because the caramel is mixed with the sweetened condensed milk. It's so creamy inside the chocolate and it's hard to quit eating them.
WARNING: very addictive!Comments from the Test Kitchen:
Better than turtles? We think so! Try these for your next bake sale or party - They'll be gone in a flash!
Directions
Slowly 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.
Comments
1-12 of 233 comments
Bea L.
coffeetime
Oct 31, 2010
JANE...you'll love them!
PAULA...I use kitchen tongs but some people use two forks. It can be a bear b/c they want to slide out of the tongs but you'll get the hang of it and it's worth all the effort.
COLLEEN: tell us what you use to dip them in...I gotta know if there's an easier way. I do know that Pampered Chef sells a chocolate dipping tool.
PAULA...I use kitchen tongs but some people use two forks. It can be a bear b/c they want to slide out of the tongs but you'll get the hang of it and it's worth all the effort.
COLLEEN: tell us what you use to dip them in...I gotta know if there's an easier way. I do know that Pampered Chef sells a chocolate dipping tool.
Bea L.
coffeetime
Oct 31, 2010
Sorry, Barbara, it is 3 cups of nuts. Look, I'll be lucky if this is my only error. My husband & I were out late last night. We attended our granddaughter's 16th birthday party and got back home @ midnight...after they had fireworks. I finally went to bed at 2am b/c I had drank sooo much coffee trying (to stay awake). LOL
Barbara overton
bjoverton
Oct 31, 2010
LOL no problem Bea. Hey ladies i found the answer to the dipping problem.I couldnt find one in pampered chef. But if you go to google and type in dipping tool you will find lots of places to buy em. I do alot of dipping candy and i didnt know they had a special tool to dip with. I can so happy the question came up or i wouldnt have never thought of looking for one. Will sure save me alot of time. Happy cooking to you all.
Bea L.
coffeetime
Nov 1, 2010
Karen, it's really hard to say as far as the amount of chocolate it takes. I buy chocolate almond bark from WalMart. I just melt the entire thing and if I have any left over, I throw raisins, pecans, pretzels or whatever in the pot just to use it all and anything is good chocolate covered, right? LOL One of our cooks even chocolate covers rippled potato chips.
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