INGREDIENTS ~

• 1 teaspoon Light Grey Celtic Sea Salt®
• 3 caramel pieces, halved
• 6 pecan halves, chopped
• 1 1/2 cups dark or milk chocolate, melted
• 6 whole pecan halves
• 3 raspberries, halved

STEPS ~

1. Arrange mini cupcake liners on a tray.
2. On a small plate place the salt.
3. Place each caramel piece in the salt, pressing a few crystals on each piece.
4. Place each salted caramel in the cupcake liners that are 2 inches in diameter.
5. Sprinkle the pecan pieces on top.
6. To melt the chocolate, place chocolate pieces in a bowl over a pot of hot water and melt chocolate on a low heat setting, stirring gently.
7. Pour 1/4 cup of melted chocolate into each mini cup.
8. Let the chocolate cups set in the refrigerator. When set, add a whole pecan on top of each one and a raspberry piece.
9. Sprinkle a bit of salt on to each cup also.

~ Makes 6 servings.

Recipe created by Lily Erlic from British Columbia.