Handmade Millionaire Candy (Print Version)

# Ingredients:

01 - 55 caramel candies (about two 11-ounce bags).
02 - 1 tablespoon whole milk.
03 - 2 cups pecans, toasted and chopped.
04 - Pinch flake sea salt, plus more for garnish.
05 - 2 cups milk chocolate melting wafers (Ghirardelli preferred).

# Instructions:

01 - Line two baking trays with parchment paper and spray lightly with cooking spray.
02 - Set bowl over simmering water. Melt caramels with milk, stirring regularly, for about 10 minutes until smooth.
03 - Remove from heat, stir in pecans and salt. Drop by tablespoons onto prepared trays to make about 30 mounds.
04 - Using clean bowl over simmering water, melt chocolate wafers, stirring until smooth, about 3-5 minutes.
05 - Dip caramel mounds in chocolate using forks. Place on parchment, sprinkle with salt if desired. Refrigerate 10-15 minutes until firm.

# Notes:

01 - Can be stored at room temperature for 2 weeks.
02 - Layer between wax paper for storage.
03 - Makes approximately 30 pieces.

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