-
Prepare the Nut Base: Arrange the 64 pecan halves, flat side down, onto a baking sheet lined with parchment paper or a silicone mat. Separate the nuts into groups of four, shaping each group into a cross pattern (like an “X”). Ensure there is space between each cluster, as these form the base of your candy.
-
Melt the Caramel: Place the unwrapped caramels into a small bowl suitable for microwaving. Add the tablespoon of water. Heat the mixture in 30-second bursts, stirring thoroughly between each interval, until the caramel is completely liquefied and smooth.
-
Top with Caramel: Using a spoon, generously drip the warm caramel mixture directly over the exact center of each group of four pecans on the baking sheet.
-
Melt the Chocolate: Pour the entire bag of semi-sweet chocolate chips into a separate microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
-
Add Chocolate Layer: Spoon the melted chocolate directly on top of the caramel layer in the center of each nut cluster.
-
Set and Chill: Place the entire baking sheet into the freezer and allow the candies to set and solidify for a minimum of 30 minutes before serving.
