- ½ cup pecans, toasted
- 16oz Ghirardelli DARK chocolate chips
- Caramel Filling:
- • ½ cup sugar
- • 2 tablespoons water
- • 1 tablespoon butter
- • 5 tablespoon heavy cream
- *Optional Topping:
- 2 tablespoon pecans, finely chopped
- 2oz caramel sauce
Toasting the pecans:
Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.
To make the caramel filling:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.
Whisk to combine (bubbles will subside upon cooling).
Set aside to cool completely.
To melt the chocolate:
Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.
Line 8×8 pan with parchment or wax paper
Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled
Amount Per Serving: Calories: 4109 Total Fat: 240g Saturated Fat: 120g Trans Fat: 2g Unsaturated Fat: 105g Cholesterol: 154mg Sodium: 566mg Carbohydrates: 470g Fiber: 41g Sugar: 398g Protein: 34g