Chocolate-Pecan Caramel Apples

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Chocolate-Pecan-Caramel-Apples
White and semi-sweet chocolate combine to give these caramel apples a unique flavor, while pecans add a satisfying crunch.

Ingredients

  • 1 11-ounce package KRAFT Caramels
  • 5 apples, washed, well dried
  • 2 ounces White Chocolate
  • 1 ounce BAKER’S Semi-Sweet Chocolate
  • 1 cup coarsely chopped pecans

Preparation

  1. Melt caramels as directed on package.
  2. Coat apples with caramel as directed on package. Do not refrigerate.
  3. Melt white chocolate with semi-sweet chocolate as directed on package; mix well. Drizzle over apples. Press nuts into chocolate.
  4. Refrigerate 1 hour or until caramel is firm.

Poisoned Pecan Squares

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Poisoned-Pecan-Squares
…just kidding, my little pretty!

Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup powdered sugar
  • 1 1/3 cup plus 1 Tablespoon butter, divided
  • 1/2 cup brown sugar, packed
  • 1/2 cup honey
  • 3 tablespoons whipping cream
  • 3 1/2 cups pecans, coarsely chopped

Preparation

  1. Sift together flour and powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse crumbs meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13-inch by 9-inch baking pan.
  2. Bake at 350° for 20 minutes, or until edges are lightly golden. Cool. In a saucepan over medium-high heat, bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil. Stir in pecans and pour into prepared crust.
  3. Bake at 350° for 25 to 30 minutes, or until golden and bubbly. Cool in pan on a wire rack. Cut into 2-inch squares.

Makes about 28 squares.