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1 - 300 g bag semi sweet chocolate chips 8 oz Baker's semi sweet chocolate 1 - 270 g bag Skor bits 40 pecan halves 6 soft caramel candies 2 tsp milk
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1. Add the chocolate bark, chocolate chips and toffee bits to the crockpot.
2. Set to cook on low for 1 hour, stirring at the half an hour mark.
3. Line a baking tray with parchment paper.
4. Drop spoonfuls of the chocolate toffee mixture onto the prepared cookie sheet.
5. Top each drop with a pecan half.
6. Place the caramels and milk in a small bowl and melt in the microwave, heating at 15 second intervals and stirring in between.
7. Drizzle the caramel over the chocolate pecans.
8. Place them in the refrigerator to set for at least an hour.
Serving: 1 g | Calories: 97 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Sodium: 25 mg | Fiber: 1 g | Sugar: 12 g