1 (14 oz.) package caramels
3-4 T. milk
2 c. pecan pieces
butter
1/4 bar paraffin
1 (12 oz.) bag semi-sweet chocolate morsels
Melt caramels in milk over low heat; add pecan pieces. Drop by teaspoonfuls onto buttered wax paper. Chill until set. Melt paraffin and chocolate morsels in heavy saucepan over low heat. Dip chilled caramel clusters into chocolate and return to wax paper. Chill for at least an hour.
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