Instructions
- Preheat the oven to 350°F (175°C). Toast pecans for 8–10 minutes, tossing halfway through. Let cool completely, then break each pecan into 3–4 pieces.
- Line an 8×8 or 9×9 inch baking pan with parchment paper. (8×8 pan gives thicker fudge squares.)
- In a small saucepan over medium-low heat, combine 3 cups chocolate chips, sweetened condensed milk, vanilla extract, and salt. Stir gently until the chocolate is melted. Avoid overheating.
- Spread the melted chocolate mixture evenly into the prepared pan.
- Sprinkle toasted pecan pieces evenly over the fudge and press lightly to ensure they stick.
- In a small saucepan over low heat, melt caramel candies with the whipping cream. Drizzle evenly over the pecan layer.
- Melt the ½ cup chocolate chips in a double boiler and drizzle over the caramel and pecans.
- Chill for several hours or overnight until firm. Cut into squares or bars and store in an airtight container in the refrigerator.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 3–4 hours (or overnight)
- Total Time: 4 hours
- Servings: 24 pieces
- Difficulty: Easy
Variations & Substitutions
- Swap pecans for walnuts or almonds.
- Use milk chocolate or white chocolate for a different flavor.
- Add a sprinkle of sea salt on top for a sweet-salty twist.
Serving Suggestions
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