Preparation Steps

• Line two baking trays with parchment paper and lightly spray with cooking spray. Set aside.
• Fill a medium-sized pot with about one inch of water. Heat on medium until it starts to simmer. Place a heat-resistant bowl on top of the pot, making sure the water doesn’t touch the bowl’s base. Add the caramels and milk.
• Cook over medium heat, stirring regularly until the caramels melt, approximately 10 minutes.
• After melting, transfer the bowl to a heat-resistant surface. Stir in the pecans and a pinch of salt.
• Use a tablespoon scoop to drop the caramel mixture onto the prepared baking trays, creating around 30 mounds.
• Bring the pot of water back to a simmer. Set another heat-resistant bowl over the pot, ensuring the water doesn’t touch its base. Add the chocolate wafers. Stir occasionally until fully melted, about three to five minutes.
• Once melted, dip the caramel mounds into the chocolate using a fork. Use a second fork to slide the dipped candy back onto the parchment-lined tray. Sprinkle with a touch of flake sea salt if desired.
• Refrigerate the trays for 10 to 15 minutes to firm up the chocolate.
• To store, place wax or parchment paper between layers of candies in a sealed container. These can be kept at room temperature for up to two weeks.