Author
Linda Brown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (14 oz) pkg | Caramels |
| 3 tablespoons | Milk (Evaporative) |
| 2 cups | Pecan Pieces |
| Butter or Margarine | |
| 1/4 bar | Paraffin |
| 1 (12 oz) pkg (+1/2 cup) | Semi-Sweet Chocolate Chips |
Instructions
- Melt caramels & milk over low heat (in double boiler).
- Add pecans after mixture will mixed & smooth.
- Drop by teaspoonfuls onto buttered waxed paper on a cookie sheet.
- Let cool 30 minutes or so.
- Melt paraffin & chocolate chips in a double boiler over low heat.
- Dip caramel clump into chocolate mixture with a spoon & lift out with a toothpick.
- Knock excess chocolate off by tapping on side of pan.
- Return to waxed paper.
- Let cool.
- Store in tin containers.
- Layer wax paper between layers.
- Makes about 3 1/2 dozen.
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