Ah, you’re talking about caramel and pecan chocolate (or “pekansjokolade” in Norwegian)! That’s basically a rich chocolate treat with a combination of sweet caramel and crunchy pecans. Here’s a simple way to make it at home:
Ingredients
- 200 g (7 oz) dark or milk chocolate
- 100 g (½ cup) pecans, roughly chopped
- 120 g (½ cup) soft caramel or store-bought caramel squares
- 2 tbsp heavy cream (if using caramel squares)
- A pinch of sea salt (optional, enhances flavor)
Instructions
- Prepare caramel (if needed):
If using caramel squares, melt them in a small saucepan with heavy cream over low heat until smooth. Set aside. - Toast pecans (optional but recommended):
In a dry skillet over medium heat, toast the pecans for 3–5 minutes until fragrant. Let cool. - Melt chocolate:
Chop the chocolate and melt it gently in a double boiler or microwave (stir every 20–30 seconds to prevent burning). - Layer or mix:
- Option 1: Pour half the melted chocolate into a lined baking tray, spread, then drizzle caramel over it and sprinkle pecans. Pour the remaining chocolate on top.
- Option 2: Mix pecans and caramel into the melted chocolate, then pour into a lined tray.
- Set chocolate:
Refrigerate for 1–2 hours until firm. Break into pieces and enjoy!
This makes a sweet, crunchy, and rich treat—perfect for gifts or a cozy chocolate fix.
If you want, I can also give a fancier version with homemade caramel sauce and a chocolate drizzle pattern that looks bakery-level gorgeous. Do you want that version?
