If you love that classic candy-shop combo of gooey caramel, crunchy pecans, and smooth chocolate, these Homemade Chocolate Caramel Pecan Patties are going to hit the spot. They look like store-bought treats—shiny chocolate rounds topped with chopped nuts—but they’re surprisingly easy to make at home. Each bite gives you a chewy caramel center, a toasty nut crunch, and a rich chocolate coating that sets beautifully.
These patties are perfect for holidays, edible gifts, party dessert trays, or anytime you want a quick “wow” treat without baking a whole cake. You can make them with simple ingredients, and you don’t need special candy molds. Just parchment paper, a spoon, and a little patience while they chill.
Why You’ll Love This Recipe
- No oven required: It’s mostly melting, mixing, and chilling.
- Looks fancy: Like a gourmet candy, but beginner-friendly.
- Easy to customize: Dark chocolate, milk chocolate, extra salt, more nuts—your call.
- Great for gifting: Wrap individually and they travel well.
Ingredients You’ll Need
For the caramel-pecan base
- 2 cups pecan halves (or chopped pecans), lightly toasted
- 1 bag (11 oz / 312 g) soft caramels, unwrapped
(or 1 1/2 cups homemade caramel) - 2 tablespoons heavy cream (or evaporated milk)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
For the chocolate coating
- 2 cups milk chocolate chips or semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Optional toppings
- Extra chopped pecans
- Flaky sea salt
- A drizzle of white chocolate
Step-by-Step Instructions
1) Toast the pecans (quick flavor upgrade)
Toasting makes a big difference. Spread pecans on a baking sheet and toast at 350°F (175°C) for 6–8 minutes, stirring once. Let them cool. If you’re in a rush, you can skip this step, but the flavor won’t be as deep.
2) Melt the caramel
Add unwrapped caramels and heavy cream to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring each time, until smooth. Stir in salt and vanilla.
Tip: Don’t overheat the caramel. If it gets too hot, it can become stiff when cooling. Gentle melting keeps it chewy.
3) Build the patties
Line a tray with parchment paper.
For each patty, place 5–7 pecan halves in a small circle (or spoon a mound of chopped pecans). Add about 1 tablespoon melted caramel on top and gently spread so it “glues” the pecans together. Keep them in round shapes.
Place the tray in the fridge for 20–30 minutes to firm up. This makes dipping much easier.
4) Melt the chocolate
Melt chocolate chips (and coconut oil if using) in the microwave in 20–30 second bursts, stirring between each, until glossy and smooth.
If the chocolate looks thick, add a little more coconut oil (1 teaspoon at a time). This helps it coat more evenly.
5) Dip and coat
Drop each caramel-pecan round into the melted chocolate. Use a fork to lift it out, letting excess chocolate drip off. Place back on parchment.
While the chocolate is still wet, sprinkle chopped pecans on top and/or a tiny pinch of flaky salt for a sweet-salty finish.
6) Set the chocolate
Let the patties set at room temperature for about 30–60 minutes, or chill them in the fridge for 15–20 minutes to speed it up.
Once set, they’re ready to eat—or store for later.
Tips for Clean, Pretty Candies
- Chill before dipping. Cold caramel is easier to handle and keeps the patties from falling apart.
- Use a fork for dipping. It’s the simplest “candy tool” and makes clean bottoms.
- Don’t rush the set. Chocolate needs time to firm up, or it can get fingerprints and smudges.
- If caramel is too thick, warm it for 5–10 seconds and stir.
Easy Variations
- Dark chocolate: Use dark chocolate for a richer, less sweet candy.
- Pretzel crunch: Add crushed pretzels to the topping for salty crunch.
- Peanut version: Swap pecans for peanuts for a different classic candy vibe.
- Extra caramel pull: Add a tiny extra drizzle of caramel on top before the chocolate sets.
- Holiday finish: Sprinkle with festive sugar crystals or drizzle white chocolate.
How to Store
- Room temperature: Store in an airtight container for up to 5 days (cool, dry place).
- Refrigerator: Up to 2 weeks (bring to room temp before serving for best chew).
- Freezer: Up to 2 months. Freeze in layers with parchment between. Thaw in the fridge overnight.
Serving Ideas
These patties are perfect as:
- A dessert platter centerpiece
- A coffee-and-sweets pairing (especially with espresso)
- A homemade gift in a box or cellophane bags
- A quick “something sweet” after dinner
FAQ
Can I use caramel sauce instead of caramels?
Caramel sauce is usually too thin and won’t set properly. Soft caramels (or thick homemade caramel) work best.
Why did my chocolate look dull?
Chocolate can look dull if it overheats or if it sets in a humid/cold environment. Using a little coconut oil helps with shine.
How do I make them thicker like candy-store patties?
Use more pecans per patty and slightly more caramel, then chill well before dipping.
If you tell me what chocolate you prefer (milk, semi-sweet, or dark), I can adjust the sweetness and give you the best ratio for that style.