Caramel Pecan Clusters are rich treats made with gooey caramel, crunchy pecans, and smooth chocolate, making them an easy homemade candy that’s the perfect indulgent dessert.

Love making candy at home? Check out my Caramel S’mores Clusters, Homemade Take 5 Candy Bites, Rolo Twix Bites, Cookies and Cream Bark, and Homemade Payday Bites too!

Why you’ll love this recipe:

If you’re looking for a no-fuss, crowd-pleasing treat that feels a little fancy but is incredibly simple to make, these Caramel Pecan Clusters are the answer. These chewy candies are the perfect combination of crunchy pecans, rich caramel, and silky-smooth chocolate — and the best part?

With just a few ingredients and no fancy equipment, you can create a homemade candy that looks impressive and tastes like it took hours. They’re perfect for holiday gifting, dessert platters, or simply as a sweet snack to keep on hand.

Ingredients you’ll need:

Kraft caramel bits
Heavy whipping cream
Pecans- chopped
Semi-sweet chocolate chips
Vegetable oil

Caramel Pecan Clusters are one of the easiest candies you can make at home. There’s no need for candy thermometers, tempering chocolate, or complicated steps. If you can chop nuts and melt chocolate, you’re more than qualified!

Despite how easy they are to make, Caramel Pecan Clusters taste like something straight from a high-end chocolate shop. The balance of textures — the crunch of pecans, the chew of caramel, and the smooth melt of chocolate — it’s pure perfection!

Whether you’re prepping for the holidays, making homemade gifts, or just craving something sweet, Caramel Pecan Clusters deliver big flavor with minimal effort.

How to make the best Caramel Pecan Clusters:

Line a baking sheet with parchment paper or a silicone baking mat, then set aside.
In a microwave safe bowl, combine caramel bits and heavy whipping cream, then microwave in 30 second intervals, stirring in-between, until melted and smooth.
Fold in the chopped pecans, then immediately spoon the caramel pecan mixture into 2 tbsp mounds on the prepared baking sheet.
Transfer to the fridge or freezer for 30 minutes to harden.
In another microwave safe bowl, combine semi-sweet chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Use a fork to coat the clusters in melted chocolate, tapping the fork against the side of the bowl to allow the excess chocolate to drip off, then return to the prepared baking sheet.
Let the chocolate coating set completely before enjoying!

If you’ve been searching for the ultimate easy holiday dessert, caramel pecan clusters coated in chocolate are it! They’re quick, crave-worthy, and bring a touch of elegance without the hassle. Their rich flavor and glossy chocolate coating make them look gourmet, while the ease of preparation makes them a go-to recipe year after year.

They’re rich, buttery, chocolatey, and deeply satisfying. If you’re a fan of turtles or chocolate-covered nuts, these are a must-try. You can even dress them up with a sprinkle of sea salt, a drizzle of white chocolate, or festive sprinkles to match the season.

And the best part? They’re just as welcome on a random Tuesday as they are at Thanksgiving or Christmas. Guaranteed to be a hit whether you’re gifting, hosting, or snacking!

My top tips:

LINING YOUR PAN: Don’t skip the step of lining your pan with parchment paper or a silicone mat! This is super important especially when covering the Caramel Pecan Clusters in chocolate. Lining your pan prevents sticking and makes it easy to peel up the clusters once they’re set.
CARAMEL BITS: I like using Kraft caramel bits because they’re convenient and don’t require you to unwrap individual caramels. If you can’t find caramel bits, you can use 2 cups of soft baking caramels such as Kraft classic candy caramels or Werther’s soft caramels instead.
WORKING QUICKLY: The caramel and pecan mixture begins to set quickly, so I recommend spooning it mounds immediately! If you find the caramel is thickening and cooling too quickly, feel free to return it to the microwave for 30 seconds or so to warm it back up.
FREEZING: You’ll want to chill these clusters before coating them in chocolate. This gives the caramel a chance to firm back up and ensures the clusters will hold their shape when being tossed around in the bowl of chocolate.
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. I also like adding vegetable oil to the chocolate to thin it out a little and make it a better consistency for coating. You could use coconut oil for a similar result.
COATING: After you coat each cluster, tap it against the bowl so the excess chocolate drips off. You’ll also want to scrape all the excess chocolate off the bottom so that it won’t create a pool or “foot” of chocolate once placed on the baking sheet.
COOLING: If you’re impatient like me, you’re going to want to transfer your Caramel Pecan Clusters into the fridge or freezer for 30 minutes to make the chocolate set up faster. You can let these set at room temperature, but it will take a few hours for the chocolate to fully set up.
LEFTOVERS: Once the chocolate has completely set, I like storing any leftovers in an airtight container or Ziploc bag at room temperature for up to 1 week. You can also store these in the refrigerator but will need to let come to room temperature to soften the caramels before enjoying.

Looking for more nutty treats? Check these out!

Print Recipe