Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (12-14 oz) caramel candies |
| 3 tablespoons | Milk |
| 2 cups | Pecans |
| 1 pack | Chocolate chips |
| ½ | Block paraffin |
Melt caramel candies & milk in top of double boiler. Stir in pecans. Drop by teaspoonful onto buttered waxed paper. Cool. Melt chocolate chips & paraffin in top of double boiler & drop balls into in, a few at a time.
Coat well & cool on waxed paper.
MRS. WILLIAM FLOWERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .