Ingredients
- 14 oz. package caramels
- 2 Tbsp. milk
- 3 cup pecan halves
- 1 lb. chocolate bar
- 1/8 lb. food-grade paraffin wax
Directions
Melt caramels with milk. Add pecans. Drop by teaspoonfuls onto waxed paper. In top of double boiler, melt chocolate and paraffin. Dip caramel candies in chocolate to cover. Return to waxed paper to cool. YUM!
Variation: For chocolate dipping sauce, melt 12 oz. semi-sweet chocolate chips with 1 Tbsp. vegetable oil.
By Robin from Washington, IA
Texas Millionaires #2
Ingredients
- 1 lb. pecan halves
- 2 packages. chocolate chips
- 7 oz. jar marshmallow creme
- 4 1/2 cup sugar
- 1/2 cup butter or margarine
- 1 can evaporated milk
Directions
Mix pecans, chocolate chips and marshmallow creme. In a saucepan, combine sugar, butter and evaporated milk. Bring to rolling boil and cook 7 minutes, stirring constantly. Pour over pecan mixture and stir until smooth and blended. drop by teaspoonfuls onto waxed paper and allow to set until firm.. Store in an airtight container in refrigerator.
By Robin from Washington, IA
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