Not sure if this counts, but I used the recipe, but I made mine differently so that is why I rated it 4-stars, I think their technique is off. I squeezed a half dollar of chocolate on wax paper and set 3-4 pecan halves in the chocolate. Once dry, I melted caramel and when it was still tacky, I made a quarter sized amount of pressed onto the pecans and then I melted more milk chocolate and spooned over the top. It is an easier way without risking the candy in an oven which seems to me making them hard. To those who find their chocolate is melting when touched, your chocolate is not tempered. You need to temper your chocolate to prevent that.
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Not sure if this counts, but I used the recipe, but I made mine differently so that is why I...