- This recipe makes 16
150 g (5.25 oz) 85% dark chocolate, finely chopped
¼ cup pecan halves
4 Tablespoons date caramel
Large pinch of sea salt
Line a cutting board with parchment or wax paper.
Chop chocolate and microwave for 30 seconds at a time, stirring between each time until completely melted.
Pour melted chocolate over parchment paper and spread with a small spoon into a rectangular shape.
Sprinkle pecans over the melted chocolate and lightly press into it.
Use your fingers to pull clumps of caramel apart and shape into long strands. Scatter the strands around the pecans.
Sprinkle sea salt over the top.
Refrigerate for about 8 minutes, or until completely hardened.
Crack pieces apart.