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
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At my first attempt, I cut the recipe in half just to try it out, and it's a good thing I did!...