1 and 3/4cups + 1/3 cupmilk chocolate chips,separated
1bag (4.51 ounces)soft caramels (I recommend Werther's)
1 and 1/2tablespoonsheavy cream (no substitutes)
Optional topping: sea salt
Instructions
Line an 8 x 8 pan with parchment paper OR tin foil and set aside.
To optionally toast the nuts (TONS of flavor and highly recommended, follow steps 3-5 . Otherwise skip to step 6)
Place a large frying pan on the stove top and turn to medium high heat.
As soon as the pan has warmed up, spread the nuts evenly in the pan. (No need to add any oil or cooking spray because the nuts already have enough oil to be able to be roasted)
Stir often until the nuts begin to smell fragrant. Remove from heat and the pan (don't leave them in the pan or they will continue to cook) and set aside. Watch the nuts carefully because they can go from perfect to burned very quickly.
Meanwhile, melt 1 and 3/4 cup chocolate chips in the microwave. Place in a microwave safe bowl and microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
Pour the melted chocolate in the bottom of the prepared pan and smooth. Tap the pan a few times on the counter to rid air bubbles and help smooth the chocolate.
Spread the pecans in an even layer over the melted chocolate.
In another microwave safe bowl, combine the unwrapped soft caramels and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the caramels and melted and smooth. Spread the caramel over the pecans.
Melt the remaining 1/3 cup milk chocolate chips in the microwave. Pour the melted chocolate into a small plastic bag and cut off the tip. Pipe the melted chocolate over the caramel layer in stripes.