INGREDIENTS:
1 jar (12-1/4 oz) caramel ice cream topping
1 C chopped pecans
36 Ritz crackers
1 C (6 oz) semisweet chocolate chips
1 Tbl shortening
DIRECTIONS:
1. In a microwave-safe bowl, heat the caramel topping and pecans on high for 5 to 7 minutes, stirring frequently until mixture is thickened. Cool for 5 minutes. Place the crackers on waxed paper lined baking sheets. Spoon 1 tsp caramel mixture over each cracker. Refrigerate for 1 hour.
2. In a microwave-safe bowl, metl chocoalte chips and shortening; stir until smooth. Dip the bottom of each cracker in chocoalte; shake off excess. Place caramel side down on waxed paper-lined pans. Refrigerate for one hour or until set. Store in airtight container
1 jar (12-1/4 oz) caramel ice cream topping
1 C chopped pecans
36 Ritz crackers
1 C (6 oz) semisweet chocolate chips
1 Tbl shortening
DIRECTIONS:
1. In a microwave-safe bowl, heat the caramel topping and pecans on high for 5 to 7 minutes, stirring frequently until mixture is thickened. Cool for 5 minutes. Place the crackers on waxed paper lined baking sheets. Spoon 1 tsp caramel mixture over each cracker. Refrigerate for 1 hour.
2. In a microwave-safe bowl, metl chocoalte chips and shortening; stir until smooth. Dip the bottom of each cracker in chocoalte; shake off excess. Place caramel side down on waxed paper-lined pans. Refrigerate for one hour or until set. Store in airtight container
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