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1 (14 oz.) pkg. caramels 3 to 4 Tbsp. milk 2 c. roasted chopped pecans margarine 1/4 bar paraffin wax 1 (12 oz.) pkg. semi-sweet chocolate chips Melt caramels in milk over low heat; add pecans. Drop by teaspoons onto buttered waxed paper. Chill (may be frozen until ready to dip). Melt paraffin and chocolate chips in a heavy saucepan over low heat or use a double boiler. Dip candy into chocolate and return to waxed paper. Chill. Makes 3 1/2 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |