Rodhe's IGA Marketplace Recipes

Chocolate Caramel Pecan Crunch

Yield: 11 cups



In medium bowl, combine butter and brown sugar; mix well. Place corn puffs and pecans in ungreased 15x10 inch baking pan. Pour butter mixture over corn puff mixture, stirring to coat corn puffs and pecans evenly.

Bake at 300 degrees for 20-25 minutes or until golden brown, stirring twice.

Remove 6 cups of corn puffs mixture; place on waxed paper. Sprinkle chocolate chips over remaining hot mixture in pan; toss until chocolate is melted and pieces are coated completely. Cool each mixture 10 minutes or until completely cooled. When mixtures are cooled, toss together in large bowl.

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Rodhe's IGA Marketplace Recipes