½teaspoonsea saltuse less if you aren't a fan of salted caramel
½cupsemi sweet chocolate chips
2teaspoonscoconut oil
additional sea salt for sprinkling on topoptional
Instructions
Line a baking sheet with parchment paper or a silicone baking mat, set aside.
In a medium saucepan over medium heat, combine caramels and heavy cream. While stirring constantly, heat mixture until caramels are fully melted. Remove pan from heat.
Using a rubber spatula, stir in vanilla, pecans, and salt until they are thoroughly mixed into the melted caramels.
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.
Drizzle melted chocolate over clusters. If desired, sprinkle with additional sea salt.
Notes
The clusters are sticky, so you'll want to store them on parchment in the refrigerator. Leave them on the parchment and remove them to room temperature about 30 minutes before serving.
Definitely feel free to experiment with the type of nuts that you use. Peanuts, cashews, and walnuts would be delicious.