Cookie Week: Salted Chocolate Caramel Clusters


**A little tip: Try spraying some parchment paper with Pam before you place the clusters down. Also, make sure they are completely cool before you lift them up!

This recipe is from Dina who is the phenomenal blogger behind Honey + Fitz!

What is it about the holidays that makes even the simplest tasks seems daunting?  I love to bake but around the holidays there just never seems to be enough time!  This recipe is a favorite of mine because it involves ZERO baking or mixing. Even the measuring is minimal and the result is still a yummy, sweet treat.  Throw together some cute packaging and you are ready for a cookie swap! 

Salted Chocolate Caramel Clusters


8 oz of pecan halves, toasted
14 oz package of caramel candies, unwrapped
1 tablespoon of  milk
1/2 teaspoon of vanilla extract
12 oz package of dark chocolate pieces
2 ounces of white chocolate, chopped
Fleur de Sel

1.  Line a baking sheet with waxed paper. Arrange pecans in a cluster of 5-6 halves

2.  In a small saucepan combine caramels, milk and vanilla.  Heat and stir over medium heat until caramels are melted and mixture is smooth.  Don’t let them burn!  Spoon caramel over each cluster of pecans.  Return saucepan to heat periodically if your mixture starts to harden before you’ve finished all your clusters.  Let stand for about 30 minutes or until firm.


3.  In a medium saucepan heat and melt dark chocolate pieces over low heat until chocolate is melted and smooth.  Set aside about 1/4 cup of melted chocolate in a resealable plastic bag.  Spoon remaining chocolate over clusters and gently spread to the edge.  Let stand for about 30 minutes or until firm.



4.  Meanwhile, chop white chocolate into small pieces and melt in microwave uncovered for about 1 minute, stirring every 20 seconds.  Spread white chocolate over tops of clusters.


5.  Microwave the plastic bag you reserved the dark chocolate mixture in for 20 seconds.  Snip a tiny bit off one corner and drizzle over the top of each cluster.

6.  Finish by sprinkling fleur de sel over each while drizzled chocolate is still soft. 

They are so yummy and rich and EASY!  And they look great packaged up.

I like to package mine in these great glossy boxes from the Container Store. 

Line the inside with some tissue paper and then place a layer of cellophane down.  These pecan clusters are super rich for a half dozen is plenty for a nice gift!

I am sort of nuts about making yarn pom poms.  It’s the easiest, most mindless task and you can whip up a dozen of them while watching tv.  I use this little kit.  One great big pom pom makes this gift look extra special. 

Who wouldn’t want to open that? Especially with this yumminess inside!

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Comments (34)

  1. Posted December 8, 2011

    Oh my goodness those look amazing!!! By the way I love your blog!!! I am trying to create one myself and you defiantly inspire me!!

  2. Posted December 8, 2011

    Yummmmm, I am so inviting you over for Christmas πŸ˜‰

  3. Posted December 8, 2011

    Thanks ladies! Glad you’re liking the recipe. It is SUPER easy, I promise πŸ™‚

  4. Posted December 8, 2011

    Such a great recipe! Thanks for sharing!

  5. Anonymous says
    Posted December 9, 2011

    those look so good!! I may just have to make some this weekend!! =)

  6. Posted December 15, 2011

    Ok – maybe this is a rookie question, but I tried to make these as the recipe suggested, on top of wax paper, and now they are all stuck to the paper because of the caramel. Any ideas for how I can get them un-stuck and into the pretty boxes I bought would be much appreciated πŸ™‚ Thanks!

    • Posted November 18, 2014

      set the waxed paper on a cookie tray, put in warm (about 325-350)oven for 30-60 seconds, should do the trick

    • runnergurl13 says
      Posted December 10, 2014

      Yeah, these things were pretty to look at, until I just made a batch last night for my Christmas party in a few days…and yes they were literally stuck to the wax paper! UGH!! Help!! Planning on making a new batch today, but please help!

  7. Anonymous says
    Posted December 15, 2011

    I made these, they are sooooo good, the only thing is the carmel got stuck to the parchment paper and I could not get the clusters off without the parchment stuck to it?? I had to heat up a baking sheet put the parchment paper with the turtles stuck to them on the warm baking sheet to heat up the carmel to peel them off, then I put them on freezer paper which worked a whole lot better, NOW I KNOW FOR NEXT TIME!!! They are so delicious though I will definetly make them again!!! THank You!!

  8. Terri G says
    Posted December 17, 2011

    DO NOT, DO NOT, DO NOT put these on wax paper! I hope others read these comments before making–wish I had. Just finished these and they were completely stuck to the wax paper. Had to warm up the pan as the other comment suggested, then scape them off and onto no stick reynolds wrap to cool again. It was a complete mess! These are for teacher gifts, so they may taste good but do not look pretty as they became huge nut and caramel blobs πŸ™ Wish the lady that posted this recipe would tell how she gets them unstuck. I also tried putting them in the freezer, then they just peeled off with the wax paper attached.

  9. Posted December 18, 2011

    Hi Ladies! This is my recipe and I’m so sorry many of you are having trouble. Whatever you use – wax paper or parchment paper, spray it with Pam before you start and your clusters should come right off when they are COMPLETELY cool. I really hope this helps. This is the technique I used and it worked fine.

  10. Aimee says
    Posted December 19, 2011

    Oh my gosh! YUMM!

  11. Anonymous says
    Posted March 30, 2012

    Hey, This recipe just looks (and i bet taste) AMAZING. I just had one question though : How long do you think we can keep them ? (as long as they aren’t ALL eaten right away). Thanks, Lina

  12. Anonymous says
    Posted March 31, 2012

    Any suggestions on a homemade caramel? The caramels at the store near me are horrible in flavor. I have a favorite caramel sauce but it is a liquid and does not harden (sugar, water, vanilla, cream,salt).

  13. Posted August 17, 2012

    Can’t wait to make these.. Great for kids to make as gifts! Thanks for sharing!!

  14. Becky says
    Posted September 11, 2012

    Can these be frozen? IF so, how long? I am thinking ahead for holiday seasons. Thanks!

  15. Anonymous says
    Posted September 27, 2012

    When you put chocolate in the freezer, it loses it’s glossy finish. I don’t recommend it for gift giving. If you’re making them for yourself and you don’t care that the chocolate is dull, go for it.

  16. Anonymous says
    Posted November 17, 2012

    What is Fleur de Sel & where can I find it? Cant wait to make these. :))) Thanks!

  17. Fi says
    Posted November 21, 2012

    This look great and thanks for sharing, was wondering if the caramel sets again or does it go runny? Tx

  18. Gwyn says
    Posted December 12, 2012

    Next time I make these I will be adding more milk to the caramels (maybe 1/4 C?) because the caramel was too stiff & chewy (I used Brach’s milk caramels by the way). The flavor of these was amazing though & even though it required quite a bit of chewing to finish up the candy, it was worth trying again. I used kosher salt instead of fleur de sel because I couldn’t find it anywhere.

  19. Marlene says
    Posted August 25, 2014

    Hi, just saw discivered this page not long ago, and i made these, they were really great πŸ™‚ cool recipe

  20. Jeanmariie Malherbe says
    Posted November 11, 2014

    These look gorgeous! Is there a link for a printable version of this recipe that will fit on a page or two? Thank you.

  21. Sherry says
    Posted November 14, 2014

    I make a much simply one but this looks so good I want to try it. I get pretzels cover with a Rolodex candy bake until just melted squash a pecan in the center they are really good!!,

    • Sherry says
      Posted November 14, 2014

      Sorry I ment I put a Rolo piece of candy

  22. Ann Donato says
    Posted November 14, 2014

    Where do I get the sea salt

    • Marla says
      Posted November 14, 2014

      Sea Salt can be purchased at the grocery store with the other salts.

    • runnergurl13 says
      Posted December 10, 2014

      I bought the salt from William Sonoma.

  23. Amber says
    Posted November 16, 2014

    Wonderful recipe. I can’t wait to make these, and found this on the day I bought great gift boxes.
    Thank you, for posting, and sharing great photos for the process. Looking forward to many friends and family being able to enjoy!

  24. Debbie says
    Posted November 23, 2014

    Just made these- delicious!! I made extra and want to store them for future use!! I have them in an airtight container- can they go in the freezer?

  25. Heather says
    Posted December 13, 2014

    How did you guys toast the pecans or did you even toast them? did you do it yourself or did you buy them? I have looked in the store and didn’t see any toasted and also

  26. Heather says
    Posted December 13, 2014

    nevermind. I think I found it online.

  27. Veronika M. Boggess says
    Posted May 18, 2015

    These look yummy, however, I am unable to eat whole or chopped nuts so, I will finely grind the nut meats, mix them into the melted chocolate, teaspoon drop onto waxed paper, cover with melted caramel and a bit of melted chocolate (both types). I will let you know the outcome.

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    Posted January 18, 2017

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