Reprinted with permission from The Southern Slow Cooker by Kendra Bailey Morris, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
|2 pounds dark or milk chocolate-candy-coating discs||caramel sauce, chilled|
|1 cup chopped black walnuts (or substitute whole pecans or English walnuts)||2 ounces vanilla candy-coating discs|
Spread out 70 bonbon cups on a large baking sheet.
Melt one-quarter of the chocolate candy-coating discs according to package directions. Using a measuring spoon, place a scant ½ teaspoon of melted chocolate in the bottom of each cup. Gently push 5 to 6 walnuts pieces (or one whole pecan or English walnut) into the softened chocolate. Finish a couple of rows at a time, melting more chocolate as necessary.
Add a rounded ¼ teaspoon of the chilled caramel on top of the nuts. Finally, cover the caramel layer with another ½ teaspoon of melted chocolate. Your candy should have four layers: chocolate, nuts, caramel, and chocolate. Repeat this process with the remaining bonbon cups and ingredients.
Melt vanilla candy coating discs according to package directions and drizzle over each candy, if desired.
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