50 caramels 1/4 C evaporated milk 3 cups chopped pecans 12 oz milk (or dark) chocolate chips 3/4 block parawax
In a double boiler melt caramels with evaporated milk. Stir until melted. Stir in pecans. Mixture will be thick. Drop by teaspoon onto greased cookie sheet. Chill until firm in refrigerator. Again, in double boiler, melt chocolate chips with parawax. Dip caramel/pecan pieces in chocolate and return to cookie sheet. Let cool. Store in air tight container.
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