Chocolate Billionaires {12 Days of Sugar – Day 9}

Chocolate Billionaires are full of caramel, Rice Krispies, and chopped pecans then dipped in milk chocolate. After one bite you’ll agree that their name fits them perfectly.

Tips for making Chocolate Billionaires:

• I like to use a small cookie scoop to portion these out. Once I’ve scooped them all out, I flatten them slightly before putting them in the fridge.
• You don’t want to use much more than a heaping teaspoon for these. Once you dip them in chocolate, they will end up much bigger than you think they’re going to be.
• When I dip these, I drop them in the melted chocolate, top side down, then use a fork to flip it over and coat the bottom. Then I lift it out with a small fork, tapping it on the edge of the bowl to get rid of the excess chocolate. I like to use a skewer or a toothpick to slide it off the fork onto the silpat lined cookie sheet.
• Because I wanted more Rice Krispies in these than nuts, I adjusted the amounts of each from the original recipe. The original recipe calls for 1 1/2 cups of chopped pecans and 1 cup of Rice Krispies. Feel free to adjust the amounts according to your liking, just make sure you keep it at 2 1/2 cups total of those two ingredients combined.
• Use  good quality chocolate chips for these, it will make a huge difference in how these taste. I use Guittard milk chocolate chips. If you prefer to use melting wafers, again use a good brand, like Ghiradelli.

Here is what the yummy insides look like. . . melted caramel, chopped pecans and Rice Krispies. Simple, but so, so good.

CAN I USE SEMISWEET CHOCOLATE FOR THESE?

CAN I USE MELTING WAFERS INSTEAD OF CHOCOLATE CHIPS?

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Chocolate Billionaires

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• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: about 32 to 36 pieces of candy 1x

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Ingredients

• 1 package (14 ounces) caramels, unwrapped
• 3 tablespoons water
• 3/4 cup chopped pecans
• 1 3/4 cup Rice Krispies
• 3 cups milk chocolate chips
• 1 1/2 teaspoons shortening

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Instructions

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.
• Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container in a cool, dry place.

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