Millionaire Candy

This millionaire candy is rich, buttery, and crunchy with layers of caramel, pecans, and smooth milk chocolate. I love how it comes together with just a handful of ingredients yet tastes like a gourmet treat you’d buy from a candy shop.

Why You’ll Love This Recipe

I enjoy this recipe because it’s sweet, salty, and nutty all at once. The toasted pecans add crunch, the caramel layer gives me that chewy texture, and the melted milk chocolate makes it decadent. I like making it for holidays, gifting, or simply when I want a treat that feels extra special but is easy to prepare.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

55 caramel candies about two 11-ounce bags
1 tablespoon whole milk
2 cups pecans toasted and chopped
pinch flake sea salt plus more to garnish
2 cups milk chocolate melting wafers I prefer Ghirardelli

Directions

1. I line a baking sheet with parchment paper.
2. In a microwave-safe bowl, I melt the caramel candies with the milk in 30-second intervals, stirring between each, until smooth.
3. I stir in the toasted pecans until fully coated.
4. Using a spoon, I drop clusters of the caramel-pecan mixture onto the prepared baking sheet. I sprinkle a pinch of flaky sea salt on top.
5. I melt the milk chocolate wafers in a separate bowl until smooth.
6. I spoon or drizzle the melted chocolate over each cluster, making sure they’re fully coated.
7. I sprinkle more flaky sea salt over the top for garnish.
8. I let the candy set at room temperature or refrigerate until firm before serving.

Servings and Timing

This recipe makes about 24-28 pieces of candy, depending on the size of the clusters. It usually takes me 20 minutes to prepare and about 30 minutes to set, so the total time is around 50 minutes.

Variations

Sometimes I use dark chocolate instead of milk chocolate for a richer flavor. If I want a sweeter candy, I use white chocolate. I also like swapping pecans for almonds or cashews for a different nutty base. For an extra festive touch, I drizzle both dark and white chocolate over the top.

Storage/Reheating

I store the candy in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. It also freezes well—I place the clusters in a freezer-safe container with parchment paper between layers and store them for up to 2 months. Since it’s candy, I don’t reheat it; I just let it come to room temperature before serving.

FAQs

Can I use homemade caramel instead of store-bought candies?

Yes, but I find using wrapped caramel candies makes it much quicker and easier.

Do I need to toast the pecans?

I recommend it because it brings out a deeper, nuttier flavor.

Can I use chocolate chips instead of melting wafers?

Yes, but I add a teaspoon of coconut oil to help them melt smoothly.

How do I keep the caramel from sticking to my hands?

I lightly grease my spoon or hands with butter before shaping the clusters.

Can I make these candies in advance?

Yes, they store well and can be made a few days ahead of serving.

What other nuts can I use?

Almonds, cashews, or walnuts all work well as substitutes.

Can I make these candies without nuts?

Yes, I spread the caramel on parchment paper and cover with chocolate to make a simple bark.

How do I get a smooth chocolate coating?

I make sure the chocolate is fully melted and use a spoon or fork to evenly coat the clusters.

Can I add extra toppings?

Yes, I sometimes sprinkle crushed pretzels or festive sprinkles on top.

Are these candies gluten-free?

Yes, as long as the caramel candies and chocolate you use are certified gluten-free.

Conclusion

This millionaire candy is one of my favorite no-fuss desserts. I love the chewy caramel, crunchy pecans, and rich chocolate all layered together with just a sprinkle of flaky salt to finish. It’s easy enough to make anytime but impressive enough for holidays or gifts, which is why I keep coming back to it year after year.

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