INGREDIENTS
8 oz
pecan halves (I used roasted, lightly salted)
25
caramel squares, unwrapped (about 1 heaping cup)
1/4 cup
cream or half-and-half, divided
about 16 ounces roughly chopped chocolate, melted (I used 8 ounces dark and 8 ounces milk, both Trader Joe’s Pound Plus bars)
sea salt, optional for sprinkling