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Instructions |
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Melt caramels in milk over low heat or in microwave. Add pecans and stir.
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Drop pecan mixture by tablespoon on parchment paper (sprayed with Pam) then chill or freeze.
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Melt wax and chocolate in double boiler.
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Dip chilled caramels in the chocolate mixture with a fork to let drip one at a time and return to parchment paper to cool.
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Originally Submitted
3/9/2011
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