Chocolate Billionaires

 

1

bag (14 oz) caramels, unwrapped

3

tablespoons water

1 1/2

cups chopped pecans, toasted

1 1/4

cups crisp rice cereal

3

cups semisweet chocolate chips (18 oz)

2

teaspoons shortening

• 1 Line 2 cookie sheets with waxed paper; spray paper with cooking spray. In 4-quart heavy saucepan, heat caramels and water over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in pecans and cereal until coated. Roll mixture into 1-inch balls; place on cookie sheets.
• 2 In 3-quart heavy saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until melted and smooth. Remove from heat. Dip caramel-cereal balls into melted chocolate, coating completely. Return to cookie sheets. Refrigerate 10 minutes or just until set. Store tightly covered at room temperature.