Categories: sweet

Ingredients

• 1 jar caramel ice cream topping
• 1 cup chopped pecans
• 36 butter flavored crackers
• 1 cup (6 ounces) semi sweet choc. chips
• 1 Tbsp shortening

Directions

1. In a microwave safe bowl, heat the caramel topping and pecans on high for 5-7 minutes, stirring frequently until mixture is thickened. Cool for 5 minutes. Place the crackers on waxed paper lined baking sheets. Spoon 1 tsp of the caramel mixture over each cracker. Refrigerate for 1 hour.

2. In a microwave, melt choc chips and shortening: Stir until smooth. Dip bottom of each cracker in choc; shake off excess. Place caramel side down on waxed paper lined pans. Refrigerate for 1 hour or until set. Store in an airtight container.

Email to a friend | Print this recipe | Back