Ingredients

Makes 12

　　1 cup pecan halves (3 1/4 ounces)

　　12 soft caramel candy cubes

　　1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)

　　

Step 1

Preheat the oven to 350°F. Arrange the pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from the oven (leave the oven on); set aside 36 pecans on the baking sheet. Finely chop the remaining pecans (for about 1/4 cup); set aside.

　　

Step 2

When the pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake the clusters 5 minutes. Remove from the oven (leave the oven on).

　　

Step 3

Place 1 piece of chocolate on top of each cluster. Return to the oven; bake until the chocolate begins to melt, 1 to 2 minutes. Remove from the oven. With the back of a spoon, gently spread the chocolate over the caramel without completely covering it.

　　

Step 4

Sprinkle the clusters with the reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.