| Ingredients: |
43 to 45 caramel squares, unwrapped
4 T. milk
3 c. pecan halves |
1 large chocolate candy bar
1/2 stick paraffin wax |
| Cooking
Instructions: |
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On low heat, combine milk and caramels until melted. Add pecan halves to mixture, stirring until all pecans are coated. Drop by teaspoon onto waxed paper sprayed with non-stick cooking spray. Freeze until firm. Melt chocolate bar and paraffin wax together in saucepan. Dip candy pecans into chocolate-wax mixture; replace on waxed paper. Refrigerate until chocolate sets. |
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