Because they're rich!
INGREDIENTS (for 1 servings):
- 1 (12 ounce) jar caramel ice cream topping
- 1 cup chopped pecans
- 36 buttery round crackers
- 2 cups semisweet chocolate chips
In a medium saucepan, combine caramel topping and pecans over medium heat.
Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes.
Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker. Refrigerate 1 hour or until firm
In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat.
Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate 1 hour or until chocolate is firm. Can be stored in an airtight container in the refrigerator.