Chocolate-Caramel Valentine Hearts

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 28 to 32 candy hearts

Recipe photo

We love the flavor combination of pecans, salted caramel, and chocolate in any variation. Here we've made heart-shaped candies: a sweet, salty, delicious treat for your favorite valentine.

Chocolate-Caramel Valentine Hearts

star rating (1) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 28 to 32 candy hearts
Published: 12/28/2012

Ingredients

  • 3/4 cup chopped pecans, toasted
  • 6-ounce block of caramel; or 20 caramel candies, unwrapped
  • 30 bittersweet chocolate disks (1" to 1 1/2" disks)
  • pinch of Fleur de Sel or other sea salt, to garnish each candy

Directions

1) Preheat the oven to 325°F. Line an 8" x 8" pan or 9" round cake pan with parchment.

2) Spread the pecans evenly over the bottom of the pan.

3) Roll or flatten the caramel into a thin sheet, and place it evenly on top of the pecans. If you're using individual caramel candies, roll them individually, then place them, overlapping slightly, over the pecans.

4) Put the pan in the oven and heat for 2 to 3 minutes, until the caramel softens and begins to melt.

5) Remove the pan from the oven, wait 1 minute, then evenly distribute the chocolate over the softened caramel. Sprinkle the Fleur de Sel or sea salt atop the chocolate.

6) Once the caramel and chocolate have cooled and set, use the parchment to help you lift the candy out of the pan.

7) Use a small (about 1 1/2") heart cutter to cut the candy into hearts.

Yield: about 28 to 32 candy hearts.

Reviews

1
  • star rating 02/13/2013
  • Tori from reading, pa
  • These were so easy. I place the caramel in the oven to warm up before I rolled it out. I cut them into squares, so as not to waste any.
1
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