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Ingredients
- Directions:
- 1 package caramel candy
- 1 can Eagle Brand milk
- 6 c. pecan halves
- 1 package semi-sweet chocolate
- 1/2 bar paraffin
- ●Melt caramel and milk in double boiler. Remove from heat and stir in pecans.
- ●Drop onto greased cookie sheet and place in freezer for 1 hour.
- ●At the end of 1 hour, melt paraffin and chocolate in double boiler.
- ●Remove caramel from freezer and dip into chocolate using a fork so that excess chocolate runs off.
Preparation
Step 1
●Place on wax paper until cool.