Ingredients:

  • 3 cups (450g) semi-sweet chocolate chips
  • 1/2 cup (115g) unsalted butter, cubed
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (200g) caramel melting wafers
  • 2 tbsp (30ml) heavy cream
  • 1/4 tsp (1.5g) flaky sea salt
  • 1 cup (115g) pecans, roughly chopped
  • 1 tbsp (15g) melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Toss chopped pecans with melted butter on a baking sheet. Roast for 5-7 minutes until golden brown. Set aside to cool.
  2. Combine chocolate chips and cubed butter in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth. Stir in vanilla extract and fine salt.
  3. Pour the chocolate mixture into a parchment-lined 8x8 inch baking pan and smooth the top with a spatula.
  4. In a separate bowl, combine caramel wafers and heavy cream. Microwave in 20-second intervals until fluid. Gently pour the caramel over the chocolate layer.
  5. Immediately sprinkle toasted pecans and flaky sea salt over the caramel. Press lightly into the surface.
  6. Refrigerate for at least 3 hours or until firm.