Note:
For the melted caramel, I melted ¾ cup caramel bits with 2 tablespoons of milk for 2 minutes on high and stirred every 30 seconds. Let cool and thicken before drizzling.
I also “micro-toasted” the pecans. Lay pecans on a sheet of paper towel and microwave on high for 2 ½ minutes. Let cool completely, then chop
Regular size chocolate chips work just fine.