Total Time
Prep 30 mins
Cook 0 mins


Ingredients Nutrition


  1. Grease an 11 x 7 pan; set aside.
  2. Melt chips in medium saucepan over low heat, stirring constantly. Stir in bittersweet chocolate until melted. Stir in sweetened condensed milk and salt until smooth. Spread evenly in prepared pan; cover with foil. Refrigerate until firm.
  3. Cut fudge into 40 squares. Transfer to baking sheet lined with waxed paper, placing squares 1/2 inch apart.
  4. Place caramels and water in small saucepan. Heat over low heat until melted, stirring frequently. Drizzle top of fudge pieces with caramel mixture. Top each piece with 1 pecan half.
  5. Store in airtight container in refrigerator.