• 1 package 14 oz caramels
  • 3 tbsp water
  • 1 1/2 cups chopped hazelnuts
  • 1 cup peanut butter chex cereal
  • 3 cups milk chocolate chips
  • 1 1/2 tsp shortening


  1. Line two baking sheets with parchment paper.
  2. In a double boiler, combine the caramels and water; cook and stir over low heat until smooth.
  3. Stir in pecans and cereal until coated.
  4. Drop by teaspoonfuls onto the prepared sheet.
  5. Refrigerate for 10 minutes or until firm.
  6. In a double boiler, melt the chocolate and shortening. Stir until smooth.
  7. Dip the candy into the chocolate and coat all sides. Place on prepared sheet and refrigerate until set.
  8. Store in airtight container.

See Also