INGREDIENTS
14 oz caramel, I used Peter's caramel block but you can use Kraft caramels and prepare it with evaporated milk as directed on package.
1 Tablespoon evaporated milk
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 cup sweetened condensed milk
¼ teaspoon salt
2 teaspoons vanilla
1½ cups chopped pecans
14 oz caramel, I used Peter's caramel block but you can use Kraft caramels and prepare it with evaporated milk as directed on package.
1 Tablespoon evaporated milk
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 cup sweetened condensed milk
¼ teaspoon salt
2 teaspoons vanilla
1½ cups chopped pecans
INSTRUCTIONS
Grease a 8x8 baking dish.
Melt caramel and evaporated milk together in a microwave safe bowl, or according to package directions. Set aside.
On stove top over medium heat, combine chocolate chips, sweetened conduced milk and salt. Heat until chocolate is melted stirring consistently.
Stir in pecans and vanilla.
Pour half of the fudge mixture in the pan.
Pour the caramel over the fudge.
Pour remaining half of fudge over the caramel, swirl gently with a knife.
Cover and refrigerate until set.
Grease a 8x8 baking dish.
Melt caramel and evaporated milk together in a microwave safe bowl, or according to package directions. Set aside.
On stove top over medium heat, combine chocolate chips, sweetened conduced milk and salt. Heat until chocolate is melted stirring consistently.
Stir in pecans and vanilla.
Pour half of the fudge mixture in the pan.
Pour the caramel over the fudge.
Pour remaining half of fudge over the caramel, swirl gently with a knife.
Cover and refrigerate until set.
