Thursday, March 26, 2015


2 tsp butter, softened
4 cups pretzel sticks
2 1/2 cups pecan halves, toasted
2 1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14-oz) sweetened condensed milk
1/8 tsp salt
1 tsp vanilla extract
1 pkg (11.5-oz) milk chocolate chips
1 tbsp + 1 tsp shortening, divided
1/3 cup white baking chips

Line a 13 x 9-inch pan with foil (allowing extra for handles over the ends); grease foil with butter.
Spread the pecan halves and pretzels on bottom of the prepared pan; set side.

In a large heavy saucepan, combine the sugar, cubed butter, corn syrup, milk, and salt; cook, stirring, over medium heat until a candy thermometer reads 240 degrees (soft ball stage). Remove from the heat and stir in the vanilla extract. Gently pour mixture over the pecans and pretzels.

In the microwave, melt the chocolate chips and 1 tablespoon of shortening; stir until smooth. Spread over the caramel layer.

In the microwave, melt the white chips with the teaspoon of shortening and stir until smooth. Drizzle over the chocolate layer.

Let stand until set.

Using the foil handles, lift the candy out of the pan and remove the foil. Using a buttered knife cut the candy into 72 bite-size pieces.

Each piece = 146 calories

Note: I got this recipe last year from Taste of Home.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.