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Ingredients
- 1- 12 oz. bag Hershey Kisses
- 1 - 7.5 oz. jar marshmallow creme
- 2.5 cups sugar
- 1 - 5 oz. can evaporated milk
- 4 TBS. butter
- 2 cups pecan halves
Details
Servings 8
Preparation
Step 1
Unwrap and place Kisses in large bowl with marshmallow creme; set aside. In 2-quart saucepan, stir sugar and evaporated milk; add butter and heat to boiling on medium heat. Reduce heat to medium-low and simmer for 8 minutes, stirring occasionally. Pour hot sugar mixture over marshmallow mixture, and stir until well blended and the chocolate melts.
*Drop by rounded teaspoons onto wax paper. Top each cluster with a pecan half. Cool completely, at least 1 hour. Store in tightly sealed container with wax paper between layers - at room temperature up to a week; in freezer up to 3 months.
*At this point, you may stir in chopped pecans.
Each Cluster:
70 calories, 1g. protein,
9g carbohydrate, 3g. total fat
(1g. saturated), 0g. fiber,
3mg. cholesterol, 10mg. sodium
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