- 36 pecans
- 12 individually wrapped small caramels, unwrapped
- 2 ounces semisweet chocolate, melted
- 1/4 cup cornflakes
- Heat oven to 350º F. On a parchment-lined baking sheet, form 12 groupings of 3 pecans; place a caramel on top of each. Bake until the caramels are melted, 7 to 9 minutes; let cool.
- Dividing evenly, spoon the chocolate over each caramel cluster and sprinkle with the cornflakes; refrigerate until set, about 15 minutes.