Directions:
- In medium sauce pan, combine caramel topping and pecans over medium heat.
- Stirting constantly, bring to 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 mixture over top of each cracker.
- Refrigerate 1 hour or til firm.
- In sauce pan melt chocolate chips, stirring constantly.
- Cook 20 seconds
- Remove from heat.
- Use thongs to dip half of cookie in chocolate.
- Place on wax paper then sprinkle with chopped nuts and place in refrigerator til cookie is completely chilled ad chocolate is firm.
- Store in air tight container in fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.31 Kcal (1148 kJ) | ||
| Calories from fat | 101.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 3.34mg | 1% | |
| Sodium | 116.79mg | 5% | |
| Potassium | 129.82mg | 3% | |
| Total Carbs | 43.94g | 15% | |
| Sugars | 36.72g | 147% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 430.85 Kcal (1804 kJ) | ||
| Calories from fat | 158.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.63g | 17% | |
|---|---|---|---|
| Cholesterol | 5.24mg | 1% | |
| Sodium | 183.45mg | 5% | |
| Potassium | 203.91mg | 3% | |
| Total Carbs | 69.01g | 15% | |
| Sugars | 57.67g | 147% | |
| Dietary Fiber | 1.97g | 5% | |
| Protein | 5.22g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 3% | |
| Calcium | 110.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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