Start by toasting the pecans in a preheated 350 degree F oven for 8 to 10 minutes, tossing them once, half way through that time.
Let them cool completely, then snap each pecan into about 4 pieces.
Line a 8 or 9 inch square baking pan with parchment paper. I prefer the 8 inch pan for slightly thicker chunks of fudge.
Add the 3 cups of chocolate chips, the can of sweetened milk , the vanilla extract and salt to a small saucepan and melt over medium low heat, just until the chocolate is melted. Be careful not to overheat this mixture. Take it low and slow.
Spread the mixture evenly into the lined pan.
Sprinkle the pecan pieces evenly over the surface of the fudge and press down lightly to make sure they get good contact with the fudge layer.
In a small saucepan over low heat, melt the caramel candies and whipping cream. Again, do this low and slow because overheating the caramel may cause it to go brittle.
Drizzle the caramel over the pecan layer.
Melt the 1/2 cup of chocolate chips in a double boiler and drizzle all over the caramel and pecans.
Chill for several hours or overnight before cutting into small squares or bars. Store in an airtight container in the fridge.
Amount Per Serving (1 fudge square)
Calories 173Calories from Fat 81
% Daily Value*
Saturated Fat 5g31%
Vitamin A 35IU1%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.