Preparation : 20 minutes
Freezing: 3 hours 30 minutes
Servings: 6 popsicles

Ingredients :

-1 pot of original CARAMELS FAA caramel of 315 g
-160 ml (2/3 cup) chopped pecans
-625 ml (2 1/2 cups) softened chocolate ice cream
-400 g (about 1 lb) of milk chocolate cut into pieces

Preparation :

1. In a bowl, mix two-thirds of the caramel with half of the pecans. Add the ice cream and stir.

2. Divide the mixture into six popsicle molds. Insert a popsicle stick into the center of each popsicle. Place in the freezer for at least 3 hours, until the popsicles are frozen.

3-.In a bain-marie, melt the milk chocolate. Transfer the chocolate into a high-sided container. Let cool slightly.

4. Dip one popsicle at a time into the melted chocolate and immediately place on a baking sheet lined with parchment paper. Place in the freezer for 30 to 45 minutes, until the chocolate has set.

5. Drizzle the remaining caramel over the popsicles, then sprinkle with the remaining pecans.