Millionaire Candy (Print Version)

# Ingredients:

01 - 2 cups of milk chocolate melting wafers.
02 - A small pinch of flake sea salt, and extra for sprinkling.
03 - 2 cups chopped and toasted pecans.
04 - 1 tablespoon of whole milk.
05 - 55 caramel candies, about two 11-ounce bags.

# Instructions:

01 - Lay out parchment paper on two baking sheets and lightly coat them with cooking spray.
02 - On medium heat, use a double boiler to gently melt caramels with the milk. Stir every so often for 10 minutes.
03 - Take the caramel off the heat, mix in the pecans and a little bit of salt. Scoop out tablespoonfuls onto the lined trays to create roughly 30 clusters.
04 - In a clean double boiler, melt chocolate wafers until they're smooth, stirring here and there. This takes about 3-5 minutes.
05 - Use forks to dip the caramel clusters into the melted chocolate. Sprinkle on salt if you'd like. Chill in the fridge for around 10-15 minutes till firm.

# Notes:

01 - They'll stay good at room temperature for about 2 weeks.
02 - Stack with paper between layers when storing.
03 - Yields approximately 30 treats.