Instructions
1. Line a baking sheet with parchment paper and arrange the pecans in small clusters of 3–4 nuts each.
2. In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and melted.
3. Spoon about 1 teaspoon of the caramel mixture onto the center of each pecan cluster, allowing it to drip slightly over the nuts. Let cool for about 10 minutes until set.
4. In another bowl, melt the chocolate chips and coconut oil together in the microwave in 20-second bursts, stirring until smooth and glossy.
5. Spoon a layer of melted chocolate over each caramel pecan cluster, spreading gently to cover.
6. If desired, sprinkle a few flakes of sea salt over the top while the chocolate is still soft.
7. Refrigerate for 20–30 minutes, or until the chocolate hardens completely.
8. Store in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
Prep Time: 20 minutes | Cooling Time: 30 minutes | Total Time: 50 minutes
Kcal: 210 kcal | Servings: 12 clusters
