1 (14 oz.) Kraft caramels
1 can Eagle Brand sweetened condensed milk
3 cups chopped pecans
12 oz. semi-sweet chocolate bits
1 block paraffin
Melt caramels and milk together in microwave. Add nuts. Spoon on greased pan and put in freezer. When hard, dip in chocolate-paraffin mixture that has been melted together in double boiler. Put on wax paper until set.
BACK TO DESSERT MENU