Ingredients:
3 cups semisweet chocolate chips
– 1 can (14 oz) sweetened condensed milk
– 1 tsp vanilla extract
– 1 cup caramel candies, unwrapped
– 2 tbsp heavy cream
– 1 cup chopped pecans- Sea salt, for garnish (optional)
Instructions:
In a microwave-safe bowl, combine chocolate chips and condensed milk. Microwave in 30-second intervals, stirring each time until the chocolate is melted and the mixture is smooth.
Stir in vanilla extract and set aside.
In another microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 30-second intervals, stirring each time until the caramel is melted and smooth.
Spread half of the chocolate mixture into a parchment-lined 8×8-inch baking pan.
Pour the caramel mixture over the chocolate layer, spreading it evenly.
Sprinkle chopped pecans over the caramel layer, pressing them gently into the mixture.
Spread the remaining chocolate mixture on top.
Optional: Sprinkle a pinch of sea salt over the fudge for an extra flavor dimension.
Refrigerate for at least 2 hours or until firm. Cut into squares and enjoy!