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Sink your teeth into the lush taste of Millionaire candy bars, a beloved Southern treat stuffed with silky caramel, roasted pecan bits, and dreamy milk chocolate. Great for parties or Christmas, these bites of bliss bring back happy memories and good vibes every time.
Dreamy Southern Nostalgia
When I whip up a batch of these candies, I always feel like I'm back in my grandma's kitchen. She'd somehow make these magical treats appear for the holidays like it was nothing. That snap of chocolate with gooey caramel and those toasty pecans inside? There's just nothing like it. They're surprisingly easy but look and taste like a fancy shop sweet.
Stuff You’ll Grab
- Milk chocolate melting wafers: Grab 12 ounces (I go for Ghirardelli) so every cluster is drenched in chocolatey goodness.
- Flake sea salt: Sprinkle a little on top for a salty punch at the end.
- Pecans: Chop and toast one cup for that crunch everyone loves.
- Whole milk: Two tablespoons is all you need for silky caramel.
- Caramel candies: About 12 ounces of your favorite chewy kind gives you that sweet, sticky layer.
Irresistible Candy Walkthrough
- Chill candies
- Pop the trays with candies in the fridge for 10-15 minutes so the chocolate hardens up nicely.
- Dip candies
- Swipe each caramel nut mound right into your melty chocolate, making sure they're totally covered. Set them down on your tray again.
- Melt chocolate
- Toss your chocolate wafers into a double boiler and keep an eye out while you stir for about 3-5 minutes until you get that glossy pool.
- Shape candies
- Scoop big tablespoons of the caramel-pecan blend onto the tray to make little rounds.
- Add pecans
- Mix the toasted pecans and just a hint of flake sea salt into your caramel until everything looks even.
- Melt caramel
- Set up a double boiler, drop in your caramels with milk, and stir on medium until the mix is totally smooth, about ten minutes.
- Prepare trays
- Lay out two baking sheets with parchment and give them a quick spray of nonstick. Put them aside.
Storing Your Candy
I keep these stashed in a tight container right on my counter and they're fine for a couple of weeks if my family doesn’t eat them first! Layer them with wax paper so they don’t get glued together. If you want them for later, stash them in the freezer, just let them thaw before you set them out to share.
Make It Your Way
Honestly, the classic is awesome but it's fun to switch things up. Sometimes I swap in dark chocolate when I want an extra-rich treat or I’ll add almonds along with the pecans. For Christmas, a handful of dried cranberries gives them some extra cheer. Go wild!
Spread Some Joy
Folks love getting these as little presents. I pile them into cute tins or see-through bags tied with pretty ribbons. They look super fancy and taste even better—homemade gifts really hit different. Everyone I’ve given them to absolutely lights up!
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Frequently Asked Questions
- → How long do these last?
- You can store them in a sealed container at room temperature for up to two weeks. Use wax paper or parchment between layers.
- → Why melt chocolate with a double boiler?
- It prevents burning by using gentle, consistent heat. This stops the chocolate or caramel from getting clumpy or scorched.
- → Any tips for dipping them in chocolate?
- Use a fork for dipping the caramel pieces and another to slide them neatly onto parchment paper.
- → What does adding milk to caramels do?
- It makes them easier to melt and gives a creamier, silkier texture to the caramel.
- → Why spray parchment paper lightly?
- It stops the candy from sticking to the paper, so you can lift them off easily once they’re set.