Yield: 16 Servings
|1 pack||(12-14 oz) caramel candies|
|1 pack||Chocolate chips|
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, .