Sunday, November 22, 2009

Millionaires .... Tis the Season

One (14 ounce) pkg, caramel candies
3 to 4 Tablespoons of milk
2 cups chopped pecans
1/4 bar paraffin
One (12 ounce) pkg. chocolate chips
Buttered wax paper set on cookie sheet
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Melt caramels in milk over low heat; add pecans. Drop by teaspoonfuls onto buttered waxed paper. Chill. Melt paraffin and chocolate chips in top of double boiler. Dip candy into chocolate mix and return to buttered waxed paper set on cookie sheet...Chill..


  1. Hmmmmm........ I can almost taste them! Blessings!


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