Prepare the Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray to prevent the chocolate from sticking.
Layer the Ingredients: Place the pecan halves in the bottom of the slow cooker, spreading them out evenly.
Add the Chocolate and Caramel: Add the semisweet chocolate chips, milk chocolate chips, caramel bits, and butter on top of the pecans.
Cook on Low: Cover the slow cooker and set it to cook on low for about 2 hours. Stir the mixture every 30 minutes to ensure the chocolate and caramel melt evenly and don’t burn.
Stir Until Smooth: Once the chocolate and caramel are melted and smooth, give it a final stir.
Scoop and Cool: Use a spoon to scoop out the chocolate-caramel-pecan mixture onto parchment paper or a silicone baking mat, forming small clusters (turtles). Let them cool and harden for about 1-2 hours at room temperature.
Serving and Storage Tips:
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