Ingredients:
48 pecan halves (use more if pieces are small)
28 individually wrapped caramels
1 tablespoon cream
1 1/4 cup semisweet chocolate chips (such as Ghirardelli)
1 teaspoon coconut oil (optional)
Method:
1. Line a baking sheet with parchment paper.
2. Arrange the pecan halves on the parchment paper in clusters of four, resembling an “X” shape with the four legs sticking out.
3. Unwrap the caramels and place them in a microwave-safe bowl. Ensure the bowl is large enough for easy stirring.
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