In a medium saucepan, combine caramel topping and pecans over medium heat. Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes. Spoon about 1 1/2 tsp caramel mixture on top of each cracker. Refrigerate 1 hour or until firm, in a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat. Using tongs, dip bottom of each cracker in chocolate. Transfer to wax paper and refrigerate 1 hour or until chocolate is firm. Store in an airtight container in refrigerator. Yield- 3 dozen candies
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