Ingredients
- 1 pound Guittard Dark Chocolate A’Peels
- 1 pound pecan halves
- 1 pound Peter’s Caramel
Directions
Pinch a marble size pieces of caramel and place between the smooth side of two pecan halves. Melt dark chocolate candy. Dip one end of sandwich in candy. Place on cookie sheet. Set candy in refrigerator for 10 minutes. Yield: Approximately 150 sandwiches.
