10 Best Chocolate Pecan Clusters Recipes

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Arrange the pecans in a single layer at the bottom of a slow cooker. Break the chocolate and white chocolate almond bark into pieces, and arrange them over the pecans. Then, add the chocolate wafers. Cook. Cover the slow cooker, and cook on low heat until the chocolate begins to melt, stirring occasionally. Combine.

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Stir in pecans. Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set. In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets.

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Spray a small cookie scoop with non-stick cooking spray and scoop the caramel-pecan mixture 2 inches apart onto the prepared pan. Repeat with the rest of the mixture to create about 20 clusters. In a microwave-safe bowl, melt the chocolate and coconut oil until smooth stirring every 30 seconds or so.

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Add the brown sugar, corn syrup, and salt to a pot over medium-high heat. Stir often and slowly to help the sugar dissolve. Make it creamy. Once the sugar has dissolved and the mixture begins to bubble, slowly drizzle in the heavy cream, stirring constantly. Add the butter.

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Directions. Line a baking sheet with parchment paper. Next, in a medium saucepan over medium low, heat caramels, milk and butter together until completely melted.

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Bake in a 350 degree F oven for 5 to 10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil. For caramel mixture, in a 3-quart saucepan, combine sugar, 1-1/2 cups of the whipping cream, the corn syrup, butter, and salt.

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Stir the chopped pecan pieces into the warm caramel mixture. Spray a medium sized mixing bowl with cooking spray and spoon the warm caramel mixture into it. Place the bowl in the refrigerator for 10 minutes so that cooling is faster. Remove the bowl from the refrigerator and spray a 1" or 1 ¼" cookie scoop with cooking spray.

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Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans. Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes. Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds.

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Add pretzels and gently stir until everything is coated in chocolate. Pro Tip: If melting chocolate chips in the microwave, choose a large bowl and just stir in the pecans, pretzels and caramel bits after melting. Drop the turtle clusters onto parchment or wax paper-lined baking sheet by tablespoonfuls.

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When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on). Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate.

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Pour the caramel mixture into a 9″ pan lined with foil and let it cool approximately 2 minutes. Spoon caramel mixture over each pecan circle. Melt chocolate according to the melting instructions for your chocolate. Spread melted chocolate over each cluster. Chill 10 minutes, then let stand at room temperature until the chocolate is firm.

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Add the coconut oil and the chocolate chips to a small microwave-safe bowl. Microwave on high for 30 seconds at a time until melted. Stir and set aside.

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Place 3 pecan halves on top of the melted chocolate in each cup Now spoon about 1/2 teaspoon of the caramel topping* over the pecan halves Next spoon a little more melted chocolate, just enough to cover the caramel and form a top for the cluster Sprinkle with a little coconut Refrigerate until chocolate is firm and remove from cups

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Directions. For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook.

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Step 3. Place 1 piece of chocolate on top of each cluster. Return to the oven; bake until the chocolate begins to melt, 1 to 2 minutes. Remove from the oven. With the back of a spoon, gently.

10 Best Chocolate Pecan Clusters Recipes

In large microwave safe bowl, melt caramels, butter, and heavy whipping cream in 30 second intervals, stirring after each interval until fully melted and smooth. Stir in chopped pecans. Drop nut mixture by spoonfuls onto two baking sheets lined with a silicone baking mat or parchment paper. Freeze for 20 minutes.