Chocolate Billionaires

amazing that one can take a cheap brach caramel and turn it into something that tastes like a million bucks! These were a snap to prepare. Used parchment paper sprayed and I did not have the sticking problem at all. they came off in one piece with not so much as a smear left on the paper. Used a metal cookie scoop to diminish the sticky finger syndrome. Popped them in the fridge which made the dipping easier; the chocolate immediately set to the candy. I can't think of a better nut to use than the pecan; this complimented the caramel perfectly. thanks for this super easy recipe that presents well.

These are delicious! They were a big hit and went FAST! My only suggestion would be to make sure you really grease the wax paper because they really stick! Will definately make again!

These were very good. Can't have just one! The first step is very sticky, so be sure to use the wax paper. I sprayed everything (spatula etc) with Pam. People are surprised that only few items are needed to get such a great candy.

At my first attempt, I cut the recipe in half just to try it out, and it's a good thing I did! Mistake #1, I used wax paper to set the hot caramel onto. (trying to save space in my fridge) And the caramel was barely salvagable since I had to saw it off the paper. Which was my fault, I should have paid more attn to the directions. Mistake #2, was when I melted the chocolate chips in a small sauce pan over low heat. I hate my electric stove for this reason. I never can tell how low, the low setting really is. I burned the chocolate in less than a minute. I learned how quickly you can make smooth chocolate look like fudge and there was no turning back. So, the next time I attempted this recipe everything went perfectly! I used a pam sprayed cookie sheet to set the hot caramel in the fridge. I then placed a small pyrex mixing bowl over a medium pot of heated water (on the lowest setting). The chocolate stayed smooth until I was done dipping. The dipping is the tricky part. I used my fingers more than anything, and the chocolate was hot! I had tried tooth picks but that was too tricky. Some other things I'd mention is that once cold, the caramel can be tough to remove from the baking sheet, but a butter knife and some pressure works fine. Oh, and I used cocoa crispies since it was what I had on hand, and pulsed my pecan pcs in my small food processor just to make finer chunks and a nuttier taste in every bite. Since I was giving these out with other baked goods, I individually

These are absolutely outstanding. I thought they would be too sweet and rich but they are surprisingly addictive. Its like eating a mini candy bar. They sure went fast in my house. It was definitely worth the time and effort, and I will make these again for sure.

I tooo forgot the spray on the wax paper but remembered after a couple of minutes, mine came off fine. With the chocolate, I also used semi-sweet and instead of trying to dip them, I just put them in the pan with the chocolate, about 4 at a time, coated them with a teaspoon and then picked them out and sat them on the wax paper again. This way, no mess on the fingers and it was easy to coat before the chocolate got to hard. I also have a electric stove and I kept my chocolate at 2 and put a little olive oil in to keep it from hardening up...the RESULT...Fantisamo!!! Will definately make again!

Taste like a 100 Grand candy bar. Very easy.

I'm so happy I found this recipe on here. I made them last year and they were gone in under an hour, and I made a ton. They're really good, give them a try. Easy to make ;]

I absolutely could not find branches carmel so I went with Carmel balls for the Christmas season from Kraft. Actually, I think this is much prefered because they are small and melt easier. It was only an 11 oz bag, but worked well with the same nuts and crispy. I did however, reduce water to 2 TBS. At first I thought I had too much water and almost added more carmel (from a second bag), but then it seemed to cream out. Mine all fit onto one cookie sheet. I sprayed everything with PAM, the parchment paper, spoon, spatula and used a teflon pan. Everythign was awesome until the chocolate step. I got the chocolate melted pretty quickly, so took the shet out before 10 minutes. I could have coated them, but decided to leave them on the sheet and jut drizzle over. Next time I will use Semi sweet to reduce sweetness a bit. As I worked quickly the chocolate got hard and almost powdery...I tried everything to keep it smooth, but nothing worked. So I ended up clumping chocolate on some and then smearing and pushing it down on them to make smooth. those are definately not as smooth and nice looking, but the taste should be similar. next time I will make two batches of chocolate to lengthen my time to get it on. Also, I only used 1 bag (just over 2 cups) and I had left over. I also only did 1 tsp of shortening. Not really sure what that is for, never did that before. I will make them again, but with the changes I made above. I might even try putting the mixture into a cookie cutter for Ch

Very easy and super yummy, great for holiday gifts!